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Haricot Bean
12 oz. haricot beans
3 pt. beef or bacon stock made from 2 Ib. marrow bones or 2 Ib. bacon bones
2 small onions, diced
Wash beans and soak overnight. Put into a saucepan with stock, diced vegetables, salt, and pepper. Bring to the boil and simmer, covered, for about 2 to 2 1/2 hours, or until beans are tender. Force through a sieve and return soup to pan. Blend the flour with a little of the milk and stir into soup. Add remaining milk and reheat. Before serving, sprinkle with finely chopped parsley. Serves 6-8
SOUP | FISH | MEAT | SCONES & PANCAKES | CAKES &BISCUITS
SHORTBREAD | PUDDINGS & PASTRY | MISCELLANEOUS