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Beans with butter

Beans are boiled tender, drained, shaken dry over the heat and tossed in butter or double cream; also given for stewed wax beans. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 439.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 439 (falt i det fri)

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About the dish

The heading also gives the French name Féves au beurre, and the text mentions stewed wax beans (Mange-touts étuvés).

How to make it

  1. 1

    Boil the beans

    Boil the beans tender and pour off the water.

  2. 2

    Shake dry

    Shake the beans dry over the heat.

  3. 3

    Add butter

    Add the butter. Instead of butter you can use 3 tbsp double cream.

Changes from the original

The amount is converted from ½ kg of beans to 500 g. "As above" refers to earlier preparation of the beans, which is not repeated here.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 439)~90% of the text changedremovedadded
500 g velske bønner (kokt møre). 90 g smør (eller 3 ss kremfløte i stedet). Kok bønnene møre (Féves au beurre.) Voksbønner, stuede. (Mange-touts étuvés.) Bønnene behandles som ovenfor; vannet helles fra når de er møre, og hell av vannet.. Rist bønnene tørre rystes tørkes over varmen.. Tilsett smøret. I stedet for varmen og tilsettes 90 gr. smør til ½ kg. bønner. Istederifor smør kan du bruke man tilsette 3 ss spiseskjeer kremfløte.

Note on Modernised

Mengden er omregnet fra ½ kg bønner til 500 g. «Som ovenfor» viser til tidligere behandling av bønnene, som ikke gjentas her.

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Frequently asked questions

Can I use cream instead of butter?
Yes, Erken gives 3 tablespoons of double cream as an alternative.
What are wax beans?
Yellow beans, often used in the same way as green ones.

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