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The New Zealand Railways Magazine, Volume 8, Issue 4 (August 1, 1933)

Haricot Bean Soup

Haricot Bean Soup.

½lb. haricot beans, 2 onions, 2–3 stalks celery, 2 ozs. bacon fat, 3 pints water, 1 pint milk, parsley, 2 lumps sugar, 1 tablespoon cornflour, salt and pepper.

Wash the beans well in cold water. Put into basin and pour over the three pints of cold water, cover and let them soak over night Next day strain off the liquid and set aside for making the soup. Melt the bacon fat in a saucepan, put in the beans and vegetables, cut into small pieces, cook for ten minutes without browning. Then add the bean liquid and stir well for a few minutes. Put on the lid and allow to simmer for about 2½ hours (or until beans are soft). When ready, rub through a sieve into a basin. Rinse out the saucepan, return the soup to it, add the cornflour, milk and seasoning, and cook for about ten minutes longer.

Serve with sippets of fried bread.

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