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Sausage and Flageolet Beans
Rating:
(1 rated)
Ingredients
1 lb (500g) or 2 cups (500 ml) flageolet beans, dry
1 onion, peeled
2 cloves
1 carrot, peeled
2 sprigs fresh thyme
1 bay leaf
6 fresh sausage (Toulouse, Garlic, etc..)
2 1/2 oz (75 g) hot pancetta, cut into small pieces
1 tablespoon (15 ml) butter
1 additional onion, chopped
4 cloves garlic, finely chopped
10 fresh plum tomatoes, seeded and diced
1 1/2 cups (375 ml) chicken broth
1/2 cup (125 ml) 35% cream
1/4 cup (60 ml) chopped parsley
Salt and pepper
Preparation
Place the beans in a large bowl.
Cover with water and soak for 4 hours at room temperature. Add water as needed.
Drain the beans and place in a large saucepan with the clove-studded onion, carrot, a sprig of thyme and bay leaf. Season with salt. Bring to a boil.
Skim as needed. Reduce the heat and simmer uncovered for about 1 hour 30 minutes. Add the sausage ten minutes before the cooking is over.
Remove from the heat, drain and discard the spices (studded onion, carrot, thyme, bay leaf).
In a saucepan, cook the pancetta in the butter. Add the other onion, garlic and sauté for 2 minutes. Add the tomatoes, broth, beans, cream and the second sprig of thyme. Season with salt and pepper. Bring to a boil and simmer for 1 hour. Cut the sausages into 1-cm (1/2-inch) thick slices and add to the saucepan with the parsley. Continue cooking for 15 minutes. Adjust the seasoning. Freeze when cooled.
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Legumes
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Legumes