Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenBeansandgrains - Flageolet Beans With Slow-roasted Tomatoes
Famous Authors (View All Authors)
Beansandgrains - Flageolet Beans With Slow-roasted Tomatoes Post by :cager4 Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1672

Click below to download : Beansandgrains - Flageolet Beans With Slow-roasted Tomatoes (Format : PDF)

Beansandgrains - Flageolet Beans With Slow-roasted Tomatoes

2 lb. ripe plum tomatoes
1 tsp. coarse salt

1 lb. dried flageolet beans, soaked at least 6 hours
1 carrot, peeled and cut in half
1 small yellow onion, peeled and cut in half
2 bay leaves
4 sprigs fresh flat-leaf parsley
6 sprigs fresh thyme
Coarse salt
1/3 cup extra-virgin olive oil
3 large cloves garlic, finely chopped
2 ribs celery, thinly sliced

Preheat the oven to 250°F.

Line a baking sheet with parchment or foil. Core the tomatoes and cut them in half lengthwise.

Put them on the baking sheet, cut side up, and sprinkle with the salt.

Bake the tomatoes until they look dry but are still slightly plump and not leathery, 4 to 6 hours, depending on their size.

Cut any large pieces in half.

Drain the soaking beans and put them in a large pot along with the carrot, onion, and bay leaves.

Tie the parsley and thyme together and add them to the pot. Add enough water to cover by 2 inches.

Bring to a boil and then reduce to a simmer.

Cover and cook until tender, about 2 hours. Check that the beans stay covered with liquid, adding more if needed.

When the beans are tender, add the salt. (The beans can be cooked up to 2 days ahead.

Remove the carrot, onion, herbs, and bay leaves and refrigerate the beans in their liquid.

In a Dutch oven or high-sided skillet, heat the olive oil over medium.

When the oil is hot, add the garlic and cook for about 1 min.

Add the celery and cook until softened slightly, about 2 min.

Drain the beans, reserving their cooking liquid. Add the beans and 2 cups of the cooking liquid to the celery and garlic.

Add the slow-roasted tomatoes and season with salt and pepper.

Bring to a simmer and cook for 2 to 3 min. (At this point, the dish can be covered and held up to an hour at room temperature.)
If you like this book please share to your friends :

Beansandgrains - Kidney Beans Tortillas Catalan Style Beansandgrains - Kidney Beans Tortillas Catalan Style

Beansandgrains - Kidney Beans Tortillas Catalan Style
200 grams dry kidney beansSalt and pepper to taste1/2 onion1 carrot. 2 tablespoons pork lard150 grams white or black butifarra, cut into pieces6 eggsSoak beans in water overnight. Cook beans with onion and carrot in water to cover and salt and pepper, until very tender. Drain beans well strain well and discard onion and carrot. In a skillet melt lard and fry butifarra together with beans.In a small bowl, beat eggs with a little salt.Pour beaten eggs into a separate greased skillet, forming a flat tortilla. Turn tortilla when browned and brown other side. Serve immediately with bean mixture.

Beansandgrains - Miscellaneous Braised Bean Curd W Walnuts Beansandgrains - Miscellaneous Braised Bean Curd W Walnuts

Beansandgrains - Miscellaneous Braised Bean Curd W Walnuts
1/2 cup frozen lima beans -- thawed 1 14 oz packag firm or extra-firm tofu -- drained SAUCE:1/2 cup vegetable broth 1 tbsp regular soy sauce 1 tbsp dark soy sauce 1 tsp chili garlic sauce 1 tsp sesame oil 1 tsp sugar VEGETABLE PART OF RECIPE: 1 1/2 tbsp cooking oil 6 small dried red chiles 4 lg white button mushrooms -- sliced or shiitake 1/2 cup straw mushrooms 1 5 oz can sliced water chestnuts -- drained and diced 1/4 cup carrots -- diced 1 1/2 tsp cornstarch dissolved in 1 tbsp water 3/4 cup walnut halves -- toasted