Ragout of French Beans is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic accompaniment or dish of fried French beans finished win a brown gravy stock thickened with plain flour and flavoured with onion, mushroom ketchup and cayenne pepper. The full recipe is presented here and I hope you enjoy this classic British version of: Ragout of French Beans.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Ragout of 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, RAGOUT OF.–Cut the beans in two, fry, and drain them; shake over them a little flour. Put to them stock gravy, an onion, and a seasoning of cloves, cayenne, salt, and ketchup; boil them together, stirring in the meantime. Take out the onion, and serve the remainder hot.
Modern Redaction
Ingredients:
300g French beans, trimmed and halved crossways
2 tbsp butter
1 tbsp plain flour
200ml brown gravy
1 onion, peeled, but left whole
salt and cayenne pepper, to taste
generous pinch of ground cloves
2 tbsp mushroom ketchup
Method:
Melt the butter in a pan, add the French beans and fry for about 5 minutes. Scatter the flour over the top and stir to combine then stir in the brown gravy until smooth. Add the onion and season with cloves, cayenne pepper, salt and ketchup.
Bring the mixture to a boil, reduce to a simmer then cook for 15 minutes, or until the beans are tender. Remove the onion and serve the ragout hot.
