{"id":4645,"slug":"white-beans-bretonne","title":"White beans, Bretonne.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["3 pounds of white beans","three quarts of water","a ham bone","a bouquet garni","a small handful of salt","three large onions","three ounces of butter","a teaspoonful of chopped garlic","a cupful of purée of tomatoes","some chopped parsley","fresh-ground black pepper"],"ingredients_norm":["white bean","water","ham bone","bouquet garni","salt","onion","butter","garlic","cupful of puree of tomato","parsley","fresh ground black pepper"],"steps":["Soak 3 pounds of white beans in cold water over night.","Put in a vessel with three quarts of water, a ham bone, a bouquet garni, and a small handful of salt.","Boil until soft, then remove the ham bone and bouquet, and drain off the water.","Chop three large onions very fine, put in casserole with three ounces of butter, and simmer until cooked, then add a teaspoonful of chopped garlic and heat through.","Pour in a cupful of purée of tomatoes and some chopped parsley, add the beans, season well with fresh-ground black pepper, and cook for ten minutes."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w25:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"342fb1362a5b8a6ff76a88047892df2c227f91c408db86a6df0a094ed78839d3","created_at":"2026-08-02T16:37:49Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/white-beans-bretonne"}