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Thread: need some advice

  1. #1
    sf Guest

    Default need some advice


    The September issue of Bon Appétit has a recipe for Lima Beans with
    Red Wine Vinaigrette on the page following a recipe for Slow-Roasted
    Glazed Pork Shoulder. My goodness, they look good together!

    I'm braising a boneless chuck roast in red wine today, and have fast
    soaked some small white (aka: Navy) beans. This is the point where I
    need some advice about what track to take. I've never served white
    beans of any sort with beef, unless (maybe) they were Boston Baked.
    I'm thinking that if I cooked them in vegetable broth (Swanson's
    Flavor Boost was a good buy), they would be good plain as a side
    dish... but I've also got that vinaigrette lurking in the back of my
    head. I have some crumbled, herbed feta purchased from Trader Joe's
    that I could mix in if I went the vinaigrette route.... I could add
    tomato and fresh basil too. It's just that I'm not sure how a bean
    salad with Mediterranean flavors would go with beef braised in red
    wine.

    Should I forget it and go with something I know would work, like
    mashed potatoes? I need advice and alternative ideas if you don't
    think they would work together in any form. TIA

    --
    Food is an important part of a balanced diet.

  2. #2
    Cindy Fuller Guest

    Default Re: need some advice

    In article <[email protected]>,
    sf <[email protected]> wrote:

    > The September issue of Bon Appétit has a recipe for Lima Beans with
    > Red Wine Vinaigrette on the page following a recipe for Slow-Roasted
    > Glazed Pork Shoulder. My goodness, they look good together!
    >
    > I'm braising a boneless chuck roast in red wine today, and have fast
    > soaked some small white (aka: Navy) beans. This is the point where I
    > need some advice about what track to take. I've never served white
    > beans of any sort with beef, unless (maybe) they were Boston Baked.
    > I'm thinking that if I cooked them in vegetable broth (Swanson's
    > Flavor Boost was a good buy), they would be good plain as a side
    > dish... but I've also got that vinaigrette lurking in the back of my
    > head. I have some crumbled, herbed feta purchased from Trader Joe's
    > that I could mix in if I went the vinaigrette route.... I could add
    > tomato and fresh basil too. It's just that I'm not sure how a bean
    > salad with Mediterranean flavors would go with beef braised in red
    > wine.
    >
    > Should I forget it and go with something I know would work, like
    > mashed potatoes? I need advice and alternative ideas if you don't
    > think they would work together in any form. TIA


    I might save the beans with vinaigrette, tomato, and basil for lunch the
    next day. You could have an open-faced chuck roast sandwich with the
    beans.

    Cindy

    --
    C.J. Fuller

    Delete the obvious to email me

  3. #3
    Polly Esther Guest

    Default Re: need some advice


    > sf <> wrote:
    >
    >> The September issue of Bon Appétit has a recipe for Lima Beans with
    >> Red Wine Vinaigrette on the page following a recipe for Slow-Roasted
    >> Glazed Pork Shoulder. My goodness, they look good together!
    >>
    >> I'm braising a boneless chuck roast in red wine today, and have fast
    >> soaked some small white (aka: Navy) beans. This is the point where I
    >> need some advice about what track to take. I've never served white
    >> beans of any sort with beef, unless (maybe) they were Boston Baked.
    >> I'm thinking that if I cooked them in vegetable broth (Swanson's
    >> Flavor Boost was a good buy), they would be good plain as a side
    >> dish... but I've also got that vinaigrette lurking in the back of my
    >> head. I have some crumbled, herbed feta purchased from Trader Joe's
    >> that I could mix in if I went the vinaigrette route.... I could add
    >> tomato and fresh basil too. It's just that I'm not sure how a bean
    >> salad with Mediterranean flavors would go with beef braised in red
    >> wine.
    >>
    >> Should I forget it and go with something I know would work, like
    >> mashed potatoes? I need advice and alternative ideas if you don't
    >> think they would work together in any form. TIA


    I say go for the white beans as a good plain side. We often serve rather
    bland potatoes or rice with well-seasoned roast. Sounds good to me. Polly


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