Red Beans, Burgundy Style from The Picayune's Creole Cook Book by The Times Picayune Publishing Comp
Pick and wash the beans and let them soak in cold water for six hours. Drain thoroughly, and put in a saucepan, with sufficient fresh cold water to cover. Add a tablespoonful of butter, and a mediu...
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Ingredients
- A Quart of Red Beans
- An Ounce of Butter
- An Onion
- 2 Cloves
- An Herb Bouquet
- Salt
- Pepper
- A Glassful of Claret Wine
- 6 Small Glazed Onions
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