Beans à la Macedoine is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of garden beans, herbs, spring onions, mushrooms and artichoke bottoms cooked in a stock and white wine base. The full recipe is presented here and I hope you enjoy this classic British version of: Beans à la Macedoine.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Beans à la Macedoine 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 A LA MACEDOINE.—Put some parsley, green onions, and mushrooms, all chopped fine, with a piece of butter rolled in flour, into a stewpan; moisten with stock and white wine, adding a bunch of parsley, green onions and savory; let this boil over a slow fire; then put in three artichoke bottoms, blanched for a quarter of an hour in boiling water, and cut in small squares, with a quartern of young garden beans; stew them, seasoning with salt and pepper; then take out the herbs, and serve the beans with the sauce thick.
Modern Redaction
Ingredients:
1 tbsp parsley, finely chopped
2 spring onions, finely chopped
4 mushrooms, finely chopped
1 tbsp butter rolled in flour
60ml stock
60ml white wine
1 bunch of parsley
4 spring onions
2 sprigs of winter savory
3 artichoke bottoms
120g young garden beans (string beans)
salt and freshly-ground black pepper, to taste
Method:
Bring a pan of water to a boil, add the artichoke bottoms and blanch for 15 minutes. Drain then cut into small dice.
In the meantime, combine the finely chopped parsley, spring onions and mushrooms in a pan with the butter. Add the stock and white wine along with the parsley, spring onions and savory and bring to a boil over low heat. Now add the artichokes and the garden beans.
Bring to a simmer and cook for 20 minutes then remove the parsley, spring onions and savoury. Season to taste with salt and black pepper then continue cooking until the sauce is thick and serve.
