Red Beans, Burgundy Style

Name: Red Beans, Burgundy Style (Haricots Rouges a la Bourguignonne)
Cuisine: United States
Ingredients: An Herb Bouquet; 6 Small Glazed Onions; Salt and Pepper to Taste; A Quart of Red Beans; 2 Cloves; A Glassful of Claret Wine; An Onion; An Ounce of Butter

Haricots Rouges a la Bourguignonne

Preparation info

Difficulty
Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

A Quart of Red Beans
An Ounce of Butter
An Onio

Americas
United States
Side dish
Spicy
Gluten-free
Vegetarian
New Orleans

Method

Pick and wash the beans and let them soak in cold water for six hours. Drain thoroughly, and put in a saucepan, with sufficient fresh cold water to cover. Add a tablespoonful of butter, and a mediumsized onion, with two cloves stuck in it. Boil for about twenty mintues, and