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Thread: Recipe: flageolets with bacon

  1. #1
    Susan Guest

    Default Recipe: flageolets with bacon

    x-no-archive: yes

    Ran across these beans at Fairway, they conjured fond memories of
    cassoulet, so I bought them. I'm not really much for bean cookery, but
    it's winter and I love to make things that simmer. The box said they
    have 20gms carb and 9 gms fiber per 1/4 cup (assume that's dry measure).

    I modified the recipe because I found really nice small smoked ham hock
    pieces uncured in the natural grocery (Wellshire Farms/Garrett County).
    I did the first cook with a small smoked ham hock, but bacon rind will
    do. I cut up a bunch of sliced Garrett County bacon for the final step
    and only used a smidge of the grease and a tiny bit of olive oil for the
    final step.

    This dish has a strong rosemary and smoky flavor, the beans really are a
    nicer texture than most, very mild, delicate.

    For kosher folks, you could definitely use any smoky meat that fits your
    guidelines, turkey or beef bacon could work.

    I had the beans with dinner tonight which was smoked spare ribs, home
    made cole slaw and red wine. one hour pp was 101 (wine always keeps me
    down there, though).

    Flageolets with Rosemary and Bacon

    2 cups dried flageolets
    2 bay leaves
    fresh rosemary
    2 garlic cloves, peeled and lightly crushed
    1 cup diced slab bacon, rind off
    2 cloves garlic, minced
    salt and pepper

    Wash the flageolets and soak overnight in plenty of water. Drain and
    cook in water to cover with bay, a sprig of rosemary, bacon rind and the
    crushed garlic cloves. Cook until you're happy with the tenderness, an
    hour or two.

    Once the beans are tender, drain them and remove the bay, rosemary,
    garlic, and bacon rind. Return the beans to the pan. Cook the bacon
    about 2/3 done, add the minced garlic and cook for another minute, then
    add the bacon, garlic, and bacon grease to the beans.

    Rewarm the beans and season to taste with salt, pepper, finely minced
    rosemary, and extra virgin olive oil.

  2. #2
    Julie Bove Guest

    Default Re: Recipe: flageolets with bacon


    "Susan" <[email protected]> wrote in message
    news:[email protected]..
    > x-no-archive: yes
    >
    > Ran across these beans at Fairway, they conjured fond memories of
    > cassoulet, so I bought them. I'm not really much for bean cookery, but
    > it's winter and I love to make things that simmer. The box said they have
    > 20gms carb and 9 gms fiber per 1/4 cup (assume that's dry measure).
    >
    > I modified the recipe because I found really nice small smoked ham hock
    > pieces uncured in the natural grocery (Wellshire Farms/Garrett County). I
    > did the first cook with a small smoked ham hock, but bacon rind will do. I
    > cut up a bunch of sliced Garrett County bacon for the final step and only
    > used a smidge of the grease and a tiny bit of olive oil for the final
    > step.
    >
    > This dish has a strong rosemary and smoky flavor, the beans really are a
    > nicer texture than most, very mild, delicate.
    >
    > For kosher folks, you could definitely use any smoky meat that fits your
    > guidelines, turkey or beef bacon could work.
    >
    > I had the beans with dinner tonight which was smoked spare ribs, home made
    > cole slaw and red wine. one hour pp was 101 (wine always keeps me down
    > there, though).
    >
    > Flageolets with Rosemary and Bacon
    >
    > 2 cups dried flageolets
    > 2 bay leaves
    > fresh rosemary
    > 2 garlic cloves, peeled and lightly crushed
    > 1 cup diced slab bacon, rind off
    > 2 cloves garlic, minced
    > salt and pepper
    >
    > Wash the flageolets and soak overnight in plenty of water. Drain and cook
    > in water to cover with bay, a sprig of rosemary, bacon rind and the
    > crushed garlic cloves. Cook until you're happy with the tenderness, an
    > hour or two.
    >
    > Once the beans are tender, drain them and remove the bay, rosemary,
    > garlic, and bacon rind. Return the beans to the pan. Cook the bacon about
    > 2/3 done, add the minced garlic and cook for another minute, then add the
    > bacon, garlic, and bacon grease to the beans.
    >
    > Rewarm the beans and season to taste with salt, pepper, finely minced
    > rosemary, and extra virgin olive oil.


    I'm going to try a quick cassoulet recipe I found online on Friday. It uses
    smoked sausage which I am keen to use up and some canned beans. I don't
    like the sausage myself but I do like the beans.

    I've only ever had cassoulet once and that was many years ago at a
    restaurant in downtown Seattle. I was for the most part a vegetarian then.
    Yes, there was meat in the dish but it was in such large pieces that it
    could easily be taken out. I was not such a staunch vegetarian that I would
    not eat beans that meat had touched. So I ate the beans and a bit of Irish
    soda bread and my husband had my meat plus whatever else he had ordered. I
    can't remember now what that was.



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