Boiled French Beans is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of boiled French beans in a cream and broth base that's served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled French Beans.
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This is a classic recipe for a Victorian version of Boiled French Beans that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEANS, FRENCH, BOILED.—String, and cut them into four or eight. Lay them in salt and water, and when the saucepan boils, put them in with some salt. As soon as they are done, serve them immediately, to preserve the green colour. Or when half-done, drain the water off, put to them two spoonfuls of broth strained; and add a little cream, butter, and flour, to finish cooking them.
Modern Redaction
Ingredients:
300g French beans
For a Sauce:
2 tbsp broth or stock
1 tbsp cream
1 tbsp butter mixed to a paste with 1 tsp plain flour
salt and freshly-ground black pepper
Method:
Remove any strings from the beans then cut into four our eight pieces. Place in a pan and cover with salted water. Bring to a boil and cook for about 20 minutes, or until tender. Drain and serve immediately.
Alternatively, drain the beans after 10 minutes then place in a small pan and add the stock, cream, butter and flour mix and seasonings. Bring to a simmer, cover and cook for a further 10 minutes, or until the beans are tender. Serve immediately.
