Recipe: Black Pudding and Northern Beans

1- Wash your beans then pour them into cold water and bring to a boil. Allow 20 minutes, then rinse under cold water and drain.

2- In a large pot, melt 2 tablespoons of duck fat (or butter and oil) then add the chopped onion, carrot cubes, minced garlic and a little thyme flowers and a bay leaf, let sweat gently for 5 minutes then add the tomato cubes, let sweat a little more then add the beans, mix and add cold water (about 5 cm above the level).

3- Test them after 35 minutes, if they are almost cooked then add your saffron, salt, and when they are cooked adjust the seasoning and remove your pot from heat, keeping it covered.

4- In a pan pour a little duck fat then when hot pan-fry your black pudding slices 2 minutes on each side then transfer them to a dish and keep warm in an oven preheated to 100°C (gas mark 3).

5- Drain your beans a little in a casserole (trying to add as much garnish as possible) then put back on the heat and add your pumpkin cubes and the small lardons for just 2 minutes of boiling.

6- Here comes the easy part: On nice slightly deep plates pour your hot beans and place your black pudding slices around and wait for your guests' reaction.
This recipe was inspired by 2 encounters I had that day in Villers-Cotterêts during my culinary demonstrations. First with a young farmer who set out to produce saffron on his Picardy farm and who succeeds at it, which goes to show that passion leads to everything. His name is Didier Cassemiche and his farm, aptly named Baisemont, is located in Oigny en Valois 03 23 72 58 19.
And the exceptional quality of artisanal black pudding from the butcher Gil