Food recipes
White Beans, Bretonne Structure
White Beans, Bretonne Structure Yield: about 6 lb (3 kg) Ingredients: - 2 lb (1 kg) Dried white beans - 1 Carrot, little - 1 stem Celery - 1 Onion, lower, peeled Sachet (tied in cheesecloth): - 1 Bay leaf - 6�?"8 Pars...
White Beans, Bretonne Structure
Yield: about 6 lb (3 kg)
Ingredients:
- 2 lb (1 kg) Dried white beans
- 1 Carrot, little
- 1 stem Celery
- 1 Onion, lower, peeled
Sachet (tied in cheesecloth):
- 1 Bay leaf
- 6�?"8 Parsley stems
- 3�?"4 Peppercorns
- 1 Clove pinch pinch Thyme
- 4 oz (125 g) Butter
- 8 oz (250 g) Onion, diced
- 2 Garlic cloves, chopped
- 1 lb (500 g) Canned tomatoes, with juice, coarsely chopped
- as necessary (as required) Pan juices against roast lamb (optional; see notice)
- to taste Salt
- to taste Pepper
Directions:
1. First, soak the beans right away in cold water.
2. Next, drain the beans and place in a pot with ample water to include via 1 in. (2.5 cm). Include the carrot, celery, onion, and sachet. Simmer until finally the beans are soft however not tender or ruined (1�?"3 hrs, dependent on the beans). Drain however help you save the liquid. Discard the veggies and sachet.
3. Then, warm the butter in a heavy saucepot or brazier. Sauté the onion and garlic until gentle. Incorporate the tomatoes and cook a several minutes to stop liquid.
4. Finally, increase the beans to this blend and stir thoroughly. Simmer until heated all through and flavors are mixed. If also dry, insert some of the bean cooking liquid. Include pan drippings, if you are making use of them. Period to taste. Be aware: This preparing is occasionally helped with roast leg of lamb or other lamb roast. If consequently, the pan drippings may perhaps be utilized to taste the beans.
Yield: about 6 lb (3 kg)
Ingredients:
- 2 lb (1 kg) Dried white beans
- 1 Carrot, little
- 1 stem Celery
- 1 Onion, lower, peeled
Sachet (tied in cheesecloth):
- 1 Bay leaf
- 6�?"8 Parsley stems
- 3�?"4 Peppercorns
- 1 Clove pinch pinch Thyme
- 4 oz (125 g) Butter
- 8 oz (250 g) Onion, diced
- 2 Garlic cloves, chopped
- 1 lb (500 g) Canned tomatoes, with juice, coarsely chopped
- as necessary (as required) Pan juices against roast lamb (optional; see notice)
- to taste Salt
- to taste Pepper
Directions:
1. First, soak the beans right away in cold water.
2. Next, drain the beans and place in a pot with ample water to include via 1 in. (2.5 cm). Include the carrot, celery, onion, and sachet. Simmer until finally the beans are soft however not tender or ruined (1�?"3 hrs, dependent on the beans). Drain however help you save the liquid. Discard the veggies and sachet.
3. Then, warm the butter in a heavy saucepot or brazier. Sauté the onion and garlic until gentle. Incorporate the tomatoes and cook a several minutes to stop liquid.
4. Finally, increase the beans to this blend and stir thoroughly. Simmer until heated all through and flavors are mixed. If also dry, insert some of the bean cooking liquid. Include pan drippings, if you are making use of them. Period to taste. Be aware: This preparing is occasionally helped with roast leg of lamb or other lamb roast. If consequently, the pan drippings may perhaps be utilized to taste the beans.