Baked Haricot Beans and Ox Kidney
From
Spices, Salts and Aromatics in the English Kitchen ( Ancient and Modern English Cooking: Vol.1 )
Cookbook
Page 132
Cuisine: English/Scottish
Course: Main Courses
Reviews
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average rating 4.0 / 5
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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.