A fricasey of kidney-beans is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of kidney beans that are boiled until tender and combined with fried onions strong meat gravy before being heated through. The full recipe is presented here and I hope you enjoy this classic British version of: A fricasey of kidney-beans.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Art of Cookery Made Plain and Easy, the classic Georgian cookbook.
Original Recipe
A fricaſey of kidney-beans
TAKE a quart of the ſeed, when dry, ſoak them all night in river water, then boil them on a ſlow fire till quite tender ; take a quarter of a peck of onions, ſlice them thin, fry them in butter till brown ; then take them out of the butter, and put them in a quart of ſtrong draw'd gravy. Boil them till you may maſh them fine, then put in your beans, and give them a boil or two. Seaſon with pepper, ſalt and nutmeg.
Pick over the beans, wash them and place in a large bowl. Cover with plenty of water and set side to soak over night.
The following day, drain the beans and place in a large pot. Cover with plenty of water, bring to a simmer, cover and cook for about 90 minutes, or until the beans are completely tender. Drain and set aside.
Heat the butter in a large pan, add the onions and fry for about 10 minutes, or until golden brown. Remove from the butter with a slotted spoon and combine in a pan with the gravy. Bring to a boil and cook for about 15 minutes, or until the onions are soft enough to be mashed with a fork. Add the beans to the gravy and mashed onions.
Bring to a boil and cook until the beans are heated through then serve as an accompaniment or as a main dish.
