Recipe no. 600 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 264.
Ingredients
- green bean
- water
- salt
Preparation
- Sorting and blanchingSort the beans and blanch for two minutes only in lightly salted water to make them green again.
- Refreshing and drainingRefresh afterwards, then drain well.
- CanningArrange in cans. Add only a few spoonfuls of water with a pinch of Vichy salt added.
- Cooking in the water bathSolder and give two hours of boiling in the water bath.
Reboul's text
Sort them and blanch them for 2 minutes only in lightly salted water to make them green again; refresh them afterwards, then, well drained, arrange them in cans; add only a few spoonfuls of water with a pinch of Vichy salt added (1). Have them soldered and give them 2 hours of boiling in the water bath.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| baneto | green bean |
| aigo | water |
| sau | salt |
| ban-marìo | water bath |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 600, page 264. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.