Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
in
X Italian Vegetable and Side Dishes
haricot beans alla bruna
Haricot Beans alla Bruna (with flour and broth)
Originated from: Tuscany, Italy
Occasion: Any time
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

Printer Friendly Version

Ingredients

A quart of haricot beans
Salted boiling water
Butter
Two or three tablespoonfuls of flour
Some broth
Half an onion, minced up
Salt and pepper




Directions

"Put a quart of haricot beans into a sauce-pan of salted boiling water, and boil for about half an hour. When cooked brown, put four ounces of butter in a frying-pan, add two or three tablespoonfuls of flour, and fry them well together. Then add some broth, stir well, and add half an onion minced up with salt and pepper. Dry the beans, put them in the sauce, boil all together for ten minutes, and serve hot."






Notes

This recipe was taken from "Leaves from our Tuscan Kitchen or, How to Cook Vegetables" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

Back to main list