Preparation info

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Appears in

The Scots Kitchen

By F. Marian McNeill

Published 2015

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  • Haricot beans, onion, celery, beetroot, tomatoes, butter, salt and pepper, meat or bone stock or water


Rinse and drain eight ounces of haricot beans, leave overnight to soak in cold water to cover, then drain well. Slide a medium-sized onion, a stick of celery or a piece of parsnip, a small boiled beetroot (peeled) and four medium-sized tomatoes. Melt an ounce of butter in a saucepan, add the beans and vegetables, and fry gently for five minutes, stirring occasionally. Add the stock and season t