Haricots Blancs

Ingredients

• haricot blanc (white beans)
• water
• salt
• 1 small bit butter
• 1 small dessertspoonful parsley, chopped
• 1/2 lemon, juice strained
• pepper

Instructions

1. For fresh haricots: throw them into plenty of boiling salted water with a small bit of butter. For dried haricots: soak them for an hour or two in cold water.
2. Bring the soaked dried beans gently to a boil and simmer until tender, taking care to boil gently so the skins do not burst before the beans are done.
3. Drain the cooked beans thoroughly from their water.
4. Lay the drained beans into a clean saucepan over 2–3 ounces of fresh butter, a small dessertspoonful of chopped parsley, and sufficient salt and pepper to season.
5. Gently shake or toss the beans until they are quite hot and equally covered with the sauce.
6. Add the strained juice of half a lemon and serve quickly.
7. Alternative method: after soaking dried beans overnight in gently warmed water on a stove, drain them and spread on a clean cloth to wipe quite dry.
8. Lightly flour the dried beans and fry them in oil or butter with seasoning of pepper and salt.
9. Lift the fried beans into a hot dish and serve under roast beef or mutton.