Ragout of French Beans
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- French beans (snap or string beans)
- Brown gravy
- Forcemeat balls
Instructions
- Select young, fresh beans. String them and cut into long thin slices. Throw them into boiling water and cook for fifteen minutes. While the beans cook, prepare well-seasoned brown gravy. Drain the water from the beans and put them into the gravy. Stew them together for a few minutes. Serve garnished with forcemeat balls. The gravy should be just enough to coat the beans—there must not be enough to float them.