Tuesday, February 13, 2007
Haricot Bean Recipes
These beans are probably best known covered in tomato sauce and called ‘Baked Beans’. They are small, oval, creamy coloured beans, which if purchased dried, must be soaked and cooked prior to use. Haricot beans are also known as navy beans because of their extensive use at sea during the 19th century. Uses: Slow-cooked casseroles, especially pork recipes, salads. They are the principle ingredient of such dishes as cassoulet and haricot lamb. To store: Store in a cool, dry place. Once opened, canned beans should be transferred to a non-metallic container, covered and stored in the fridge for up to 2 days. To prepare: Soak the dried beans in water for at least 5 hours and drain. Place the beans in a saucepan and cover with water, boil briskly for 10 minutes. If the beans are to be cooked in a recipe, then follow the recipe. If the beans are to be served as a vegetable simmer for 1-1½ hours until tender. Five minutes before the end of cooking time, add salt to taste. Drain and serve. ---------------------- |
