Spices, Salts and Aromatics in the English Kitchen ( Ancient and Modern English Cooking: Vol.1 )
Baked Haricot Beans and Ox Kidney
Page 132
Cuisine: English/Scottish | Course Type: Main Courses
(1 review)
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Sovay from Northern England,
A wonderfully economical recipe with plenty of flavour. I used my slow-cooker so took the precaution of boiling the beans until almost cooked before adding them. The one thing I don't care for is the rather thin cooking juices; I've been adding cornflour as I heat up successive helpings, but next time I shall add some plain flour at the outset.
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