PROVENCAL FRENCH BEANS
Steps:
- Place the beans in a bowl and cover with water. Soak in the refrigerator overnight.
- Drain the beans, place in a large saucepan with the chicken stock, and bring to a boil. Lower the heat and simmer for 30 to 40 minutes, until tender but not mushy. Add 1 tablespoon of salt for the last 10 minutes of cooking. Drain, reserving the stock.
- In a large saute pan, heat the olive oil, then add the onions, diced carrots, and celery, and cook over low heat for 10 to 15 minutes, until tender. Add the parsley, garlic, rosemary, and thyme and cook for 1 more minute. Add the beans and 2 cups of the cooking stock. (If you dont have enough liquid, add additional stock or water to make 2 cups.) Cook for 15 minutes until the stock makes a little sauce, adding more stock if necessary. Finish with the Parmesan cheese. Serve with a garnish of chopped parsley.
TRADITIONAL CASSOULET
Cassoulet is a traditional French bean stew with pork, duck confit, and sausage. It takes some time to prepare, but it's very doable even if it's your first time!
Provided by Sally Vargas
Categories Entree Dinner Ingredient
Time 11h55m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven: Set an oven rack to the center and preheat the oven to 300°F.
- Bake the cassoulet: Cover the Dutch oven with a lid and set it in the oven. Bake for 1 hour and 30 minutes without opening the lid.
Nutrition Facts : Calories 1005 kcal, Carbohydrate 90 g, Cholesterol 136 mg, Fiber 21 g, Protein 62 g, SaturatedFat 14 g, Sodium 3226 mg, Sugar 7 g, Fat 42 g, UnsaturatedFat 0 g
COUNTRY FRENCH WHITE BEANS
Classic slow cooked beans - perfect for French cuisine! This flavorful side dish compliments your dinner perfectly.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 13h45m
Yield 6
Number Of Ingredients 8
Steps:
- Place beans in large bowl. Add enough water to cover by 2 inches. Let soak overnight, at least 10 hours.
- Drain beans. Mix beans and remaining ingredients except bell peppers in 3 1/2- to 4-quart slow cooker.
- Cover and cook on high heat setting 3 hours 30 minutes to 5 hours or until beans are tender.
- Stir bell peppers into beans in cooker.
Nutrition Facts : Calories 250, Carbohydrate 42 g, Cholesterol 0 mg, Fat 1, Fiber 10 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 800 mg
FRENCH WHITE BEAN SOUP
Make and share this French White Bean Soup recipe from Food.com.
Provided by Julie Bs Hive
Categories Beans
Time 40m
Yield 1 1/2 cup, 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, heat the oil over moderate heat.
- Add the onion, fennel, carrots, salt and pepper. Saute for 5 minutes.
- Add the tomatoes, stock, basil, and fennel seeds and bring to a boil. Cover, lower the heat, and simmer for 10 minutes.
- Add the cannellini and simmer 3 minutes longer until heated through.
- Meanwhile, if using the pesto, combine the garlic, basil, parsley, cheese, and oil in a small bowl and with the back of a spoon, mash the mixture into a paste.
- Ladle the soup into bowls and garnish each one with a dollop of the pesto.
INA GARTEN'S BRAISED 4-HOUR LAMB & PROVENCAL FRENCH BEANS RECIPE - (3.8/5)
Provided by Foodiewife
Number Of Ingredients 24
Steps:
- Preheat the oven to 300°F. Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven such as Le Creuset over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate. Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you dont have a lid, you can cover it tightly with 2 layers of aluminum foil.) After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce. Note: Before you buy the lamb, measure the diameter of your pot. If the lamb is longer than your pot, ask the butcher to cut off the shank end of the lamb and cook both pieces together in the same pot. Beans: Place the beans in a bowl and cover with water. Soak in the refrigerator overnight. Drain the beans, place in a large saucepan with the chicken stock, and bring to a boil. Lower the heat and simmer for 30 to 40 minutes*, until tender but not mushy. Add 1 tablespoon of salt for the last 10 minutes of cooking. Drain, reserving the stock. Note: I found that I needed to cook the beans for 1 1/2 hours, because they were a little too firm for my own personal liking. Adjust cooking time to your own personal taste. In a large saute pan, heat the olive oil, then add the onions, diced carrots, and celery, and cook over low heat for 10 to 15 minutes, until tender. Add the parsley, garlic, rosemary, and thyme and cook for 1 more minute. Add the beans and 2 cups of the cooking stock. (If you dont have enough liquid, add additional stock or water to make 2 cups.) Cook for 15 minutes until the stock makes a little sauce, adding more stock if necessary. Finish with the Parmesan cheese. Serve with a garnish of chopped parsley. Tasting note: I was thinking the beans didn't have much flavor, until I added the Parmesan cheese. Wow, that made a big difference!
COUNTRY FRENCH WHITE BEANS
Make and share this Country French White Beans recipe from Food.com.
Provided by Texas Tornado
Categories Beans
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place beans in a large bowl and cover with water by about 2 inches. Soak overnight. Drain.
- Mix beans with remaining ingredients, except red bell pepper ,in a crockpot.
- Cover and cook on high 3 1/2 - 5 hours or until tender. Stir red bell pepper into beans.
- I always start checking these after 3 1/2 hours.
Nutrition Facts : Calories 144.1, Fat 7.1, SaturatedFat 1, Sodium 938.7, Carbohydrate 15.9, Fiber 4.7, Sugar 1.1, Protein 5.3
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