Home · Recipes · Historical Cookbook · Vegetables and Potato Dishes

Preserved Sliced Beans

4 servings

Ingredients

• Sliced beans (as needed)
• Water (a little)
• Salt (a little)
• Butter and lard (a little)
• Meat broth (a little)
• Savory (a little)
• Flour (a little)
• Parsley (a little)
• Potatoes (a little)

Instructions

1. Boil off salt-preserved beans and squeeze them thoroughly; for canned beans, simply drain them through a colander and prepare immediately.
2. Cook the beans until tender either with water, salt, and plenty of fat (half butter, half lard), or with meat broth, adding a little savory.
3. Once the beans are tender, remove the savory and thicken the broth with a light roux.
4. Finally, toss the beans with fresh parsley and add boiled potatoes.

Modernized from a treasured 19th-century German cookbook.