1 In a casserole, pour your beans, your peeled small onions, and your cold stock, then heat slowly until boiling, lower your heat and cook covered gently for 40 minutes.
2 On your cutting board, make small rolls with your bacon, then in a pan starting with the seam roast them, then remove them and place them on absorbent paper, as for the pan put it back on the heat then deglaze the juices with a ladle of bean cooking liquid, bring to a boil while scraping the bottom a little then pour everything into the bean cooking liquid.
3 Test the cooking of the beans which should not have burst and whose inside is nice and creamy on the palate, then stop the cooking, leave covered and let rest for 30 minutes.
4 Drain the beans keeping the cooking liquid, put back on the heat adding ¼ of this cooking liquid and the salted butter and stir gently so that this butter acts as the "binder" of this preparation, as for the remaining juice this will make you a good soup for later.
5 Serve very hot in a large salad bowl and arrange around your roasted bacon rolls.
*Why so much butter you might ask?
It's simple: as you will surely have noticed no fat or salt in this recipe, this butter added at the last moment will then take care of these two tasks.
Saint-Brieuc. Singer Fabienne Tibeault joins the Paimpol Bean brotherhood
Agriculture Sunday May 27 2012
Pascal LE COZ
Invited to the Terralies fair in Saint-Brieuc, singer Fabienne Thibeault was omnipresent. After being inducted into the Paimpol Bean brotherhood (our photo), she announced that her province of Clarlevoix, in Quebec, was ready to support the installation of a Breton breeder.
Fabienne Thibeault had come to defend the Canadian breed, a species
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.