{"product_id":"2940014407502","title":"New Vegetarian Dishes","description":"Haricot Beans.\u003cbr\u003e\u003cbr\u003eAmong the pulses there is none more nourishing, more generally liked,\u003cbr\u003enor more useful to the vegetarian cook than the haricot bean. Whether on\u003cbr\u003eaccount of its refined flavour, its delicate colour, its size, or last,\u003cbr\u003ebut not least, its cheapness, I do not hesitate to place it first. Like\u003cbr\u003ethe potato, however, its very simplicity lays it open to careless\u003cbr\u003etreatment, and many who would be the first to appreciate its good\u003cbr\u003equalities if it were placed before them well cooked and served, now\u003cbr\u003erecoil from the idea of habitually feeding off what they know only under\u003cbr\u003ethe guise of a stodgy, insipid, or watery mass. A few hints, therefore,\u003cbr\u003erespecting the best manner of preparing this vegetable may be useful.\u003cbr\u003e\u003cbr\u003eFirstly, the beans should invariably be washed and placed in a basin of\u003cbr\u003ecold water the night before they are required for use, and should remain\u003cbr\u003ein soak about ten or twelve hours. If left longer than this during hot\u003cbr\u003eweather they are apt to turn sour.\u003cbr\u003e\u003cbr\u003eThey should not be cooked in the same water that they have been soaked\u003cbr\u003ein.\u003cbr\u003e\u003cbr\u003eSoft water must be used to cook them. If this be not obtainable,\u003cbr\u003eMaignen's Ante-Calcaire will be found to render the water soft.\u003cbr\u003e\u003cbr\u003eSalt should not be added until they are at least half cooked, as its\u003cbr\u003etendency is to harden them. This applies also to peas, lentils, etc.\u003cbr\u003e\u003cbr\u003eThey take about two hours to cook, or three if required very soft.\u003cbr\u003e\u003cbr\u003eThey must not be allowed to boil very fast, for, like potatoes, they are\u003cbr\u003ethen liable to break before becoming tender.\u003cbr\u003e\u003cbr\u003eAbout two pints of water, one ounce of butter, and one teaspoon of salt\u003cbr\u003eto half-pint of soaked beans, may be taken as a fair average.\u003cbr\u003e\u003cbr\u003eDuring soaking they swell to nearly double their original size, and in\u003cbr\u003eboiling they double again.\u003cbr\u003e\u003cbr\u003eNever throw away the liquor in which they are boiled but reserve it as\u003cbr\u003e\"stock.\"\u003cbr\u003e\u003cbr\u003eWhen they are to be plainly served as a vegetable, it is best to remove\u003cbr\u003ethe lid of the saucepan a few minutes before dishing up, and so reduce\u003cbr\u003ethe liquor to the desired strength.\u003cbr\u003e\u003cbr\u003eWhen required for frying they should be strained as soon as tender, and\u003cbr\u003espread over a plate to dry. They may then be fried in butter or oil.\u003cbr\u003e\u003cbr\u003eAlways make a point of tasting them before sending to table, for if not\u003cbr\u003esufficiently salted they are very insipid.\u003cbr\u003e\u003cbr\u003eAll spices, herbs, etc., boiled with the beans for flavouring purposes,\u003cbr\u003eshould be tied in a small piece of muslin, which may at any moment be\u003cbr\u003eeasily removed.\u003cbr\u003e\u003cbr\u003eHaricot bean pulp, which will be found frequently mentioned in the\u003cbr\u003efollowing recipes, is made by boiling the beans until tender and rather\u003cbr\u003edry, and then rubbing them through a wire sieve with a wooden spoon.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eLentils.\u003cbr\u003e\u003cbr\u003eNext in usefulness to the haricot bean comes the German lentil. This\u003cbr\u003emust not be confounded with the Egyptian lentil, which closely resembles\u003cbr\u003ethe split pea; for not only is the former double the price of the\u003cbr\u003elatter, but I may add double its worth also, at least from a culinary\u003cbr\u003epoint of view.\u003cbr\u003e\u003cbr\u003eIn vegetarian cookery the lentil takes the place of the dark meats of\u003cbr\u003ethe flesh-eaters' dietary, such as beef and mutton, the haricot bean\u003cbr\u003esupplying a substitute for the white, such as veal, chicken, etc.\u003cbr\u003e\u003cbr\u003eThe liquor in which lentils have been boiled forms a rich foundation\u003cbr\u003efor dark sauces, also a delicious and nourishing beverage, in flavour\u003cbr\u003eresembling beef-tea, can be obtained from them (see Recipe No. 12).\u003cbr\u003e\u003cbr\u003eBesides being darker in colour, the flavour of lentils is much more\u003cbr\u003epronounced than that of haricots.\u003cbr\u003e\u003cbr\u003eThroughout the following recipes the word \"lentil\" means German lentil,\u003cbr\u003ewithout exception.","brand":"SAP","offers":[{"title":"Default Title","offer_id":47083751604464,"sku":"2940014407502","price":0.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940014407502_p0.jpg?v=1763607884","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940014407502","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}