Légumes Secs

Preparation info

    • Difficulty

      Complex

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

All légumes secs, there are many to be had—haricot beans, white or red, flageolets, lentils, split peas, broad beans, pois chiches (the garbanzos of the Spanish puchero)—are, more or less, all prepared in the same way. Wash them and soak them overnight. If you have thought of it too late, a pinch of bicarbonate of soda when you cook them will serve the same purpose.

Put them in a saucepan full of cold water with salt, pepper and a bouquet, bring to the boil and cook for one hour, add a glass of cold water, put on the lid and let them simmer for two or three hours, according to which vegetable you are cooking (you can tell, by feeling them, when they are cooked). Then drain them well, put them back in the saucepan with two spoonfuls of the water in which they have been cooked, a good piece of butter, a spoonful of olive oil, and chopped parsley. Let all this simmer a quarter of an hour, see that it is properly seasoned, and serve. Such is the simple and ordinary way of cooking dried vegetables.