Canabeans85

Plain-Boiled to Accompany Boiled Bacon

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 8 oz/225 g dried broad/butter beans
  • 1 tsp

Method

Soak the beans in cold water for 24 hours and strip off the hulls (strong thumb-nails are an advantage).

Put the beans in pt/900 ml cold stock in a pan, slowly bring to the boil, simmer ve