Chef Demo: White Beans Bretonne

White Beans

Bretonne Style

 

A similar recipe to this was published by French Chef and James Beard Award-winner, Pierre Franey, in February of 1986, in a New York Times editorial titled, "Resurgence of France's Hearty Classics". This dish, in its simplicity, has its roots in rustic French cuisine, but appropriate and delicious for any modern menu. Traditionally served with roasted lamb, white beans Breton is a wonderful accompaniment to roast chicken, grilled salmon, or a light alternative to potatoes to cut the decadence of the French classic, Boeuf Bourguignonne.

 

Ingredients

(1/4 recipe from Culinary Foundations, Wayne Gisslen)

1/2 pound dried white beans

1/4 carrot, small (halved, lengthwise)

1/4 stem celery

1/4 onion, small, peeled

SACHET: 1/4 bay leaf, 2 parsley stems, 1 peppercorn, 1 clove, 1 sprig of thyme

1 garlic clove, smashed

2 ounces butter

2 ounces onion, small dice

1/2-1 garlic clove, minced

4 ounces canned tomatoes, with juice, coarsely chopped

Chopped parsley, to garnish

 

Preparation

Soak the beans overnight in cold water (1 to 3 ratio, beans to water). Drain the beans and place in a deep sauté pan with enough cold water to cover by 1". Add the carrot, celery, onion, smashed clove of garlic and sachet. Simmer until the beans are tender, but not soft or broken. (Approximately 30 minutes) Drain the beans, saving the liquid. Discard the vegetables and sachet.

Heat the butter in a large sauté pan and sauté the onion and minced garlic until the onions are soft and translucent. Add the tomatoes and sauté a few minutes to reduce the liquid. Add in the beans and stir, carefully (as not to break the beans). Simmer until the beans are heated through and flavors are blended. If necessary, add in the reserved bean liquid to rehydrate. Season to taste and garnish to serve.

 

Yields: Approximately 4, 6 ounce servings