4123 Haricots Rouges

Red Beans

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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These beans are cooked in water with the addition of a quarter its volume of red wine, 150 g (5 oz) piece of streaky bacon, 1 carrot, 1 onion stuck with a clove, 1 Bouquet garni and a little salt and pepper, all per 1 litre ( pt or U.S. cups) dried beans.

When the bacon is just cooked remove it, cut it into dice and place aside. By the time the beans are cooked the cooking liquor should be just sufficient to barely cover them. Thicken this with Beurre Manié and finish by adding the bacon which has been fried in butter until brown.