I dont know if what i want to say will be well communicated, i’m Asian and i was having hard time during quarantine. So i started baking at home and found out your channel. I’m grateful that i can get all the information i need and even i love friendly and easy explanation so that can be easily followed even for beginners who have never deal with white kidney bean :)
Chef, can you make a cheese episode? Maybe show a few of the different types you can and can’t cook with (or shouldn’t cook with), melting points and how to make a few different sauces? Thanks for the consideration.
Luke Perret not to sound like a jerk but you proved your own point and I never said anything about American cheese. This is a French cooking channel so I expected French cheese. 😁
I found this channel when I was brain storming for veg/ beans dish. And it changed my view of French food! They're many healthy dishes in your video. Thank you for your helpful video.
I am more excited about the breakfast possibilities here, like putting in some Tobasco and a few fresh eggs before heating it up, and doing a sort of French Ranchero with any left-overs. The dinner style would be fantastic with some sourdough, or even served in a sourdough bowl!
Beans in Breton style are what we call it in Poland. In Poland, sausage is added to bacon and seasoned with marjoram at the end. It was a very popular dish during the communist era. To this day, you can buy it at a roadside bistro or outdoor festival.XD
Yake Osicki, I too remember ‘fasolka po bretońsku’ when I lived in Poland for a few years in the sixties. I’ve been trying to reproduce the taste ever since but sadly it is never the same.
Belle recette, merci. I used the same ingredients but swapped out the duck fat for a combination of virgin olive oil and butter. I soaked the beans for 12 hours and skipped the boiling step. Cooked the vegetables and beans for 35mins, beans didn't break up. The other change was I reserved some of the liquid and not discarded it. Then with a good quality chicken stock cube made my stock. Très bon goût!!
Next time you cook beans or chickpeas, try adding a teaspoon of baking soda (bicarbonate) to the water in which you soak them overnight. This helps tenderizing legumes and reducing cooking times a lot!
I am preparing this dish as I type. I soaked 4 oz. of Navy beans overnight in salt water, and am using my Instant Pot to cook the beans. Once they are cooked, I’ll drain them, and use the “sauté” function to cook the lovely sauce. I had to scale down the recipe because I am cooking only for myself. It’s a fun exercise, and I can’t wait to enjoy these beans. I even ordered myself some duck fat on Amazon, because I have never used it before. Thank you so much, Stephane, for sharing your techniques!
Stephen, excellent lesson, notably the two-hour soak, blanch, then cook. And like the comment about bad, good, great regarding the broth. BTW, yours is my favorite cooking channel-simple, clear, authentic, and good timing.
Just finished making this...OMG, so, so good!!! Didn't have the cured pork belly so used smoked prosciutto & guanciale instead. Wow, wow, wow!!! Thank you for sharing this recipe with us.
I love this recipe. I’ve used it half a dozen times with several different types of beans with good results. Sometimes with the tomato sauce, sometimes not. Some finely chopped spring onion as a garnish is good.
Just finishing up the cooking as my birthday treat for us ... the whole kitchen smells wonderful ... my wife tasted them ... she loves them ... thank you ...
I've just made this and had it for dinner. Quite delicious. It is the perfect dinner party dish as it will be so easy to prepare in advance and heat up on the night. I was quite sceptical about soaking the beans for just two hours. I was always taught to soak them overnight, but two hours was enough and they cooked in about an hour and ten minutes.
I just prepared the dish - it tasted great. Cooking the beans took 2 hours. Some beans broke and I took the shells out before the "wedding" of beans and tomato sauce. Thank you for sharing the recipe!
My country - England should be as proud of our food traditions as you French. The peasant food is so similar between our countries, certainly your northern half. It's all about the ingredients and pretty simple flavourings. Brilliant cooking btw.
I made this again for dinner tonight, but substituted chicken thighs for pork and adding some smoked paprika to give the sauce a kick. It worked really well. This is a great recipe and so simple to make.
I love all kind of bean I try to make it at least twice a month , I made the other day lentils I have some bacon fat and olive oil to fry onions and garlic , fat meat, bay leave ,paprika, cooked with chicken broth, yummy 😋
Made this tonight. Only real difference was using a cassoulet style bean. This. Is. Delicious. Really, this is simple and very tasty, and will be on my list of things to do regularly. Thank you chef.
I am a bit lazy with beans. I cook them in a slow cooker in bulk (1kg batch) and freeze them. You can cook them in a home made broth (unsalted). Slow cooking beans is bit more forgiving than simmering them and the tend to beans stay whole.. I shall make your sauce tomorrow and give it a go. I suspect it is going to be gorgeous.
Anyone else's OCD go crazy wanting to wipe the sauce from the counter? hahaha Anyway. This looks amazing, and as a resident of Creole-centric Southeast Louisiana, its pretty much in my DNA. Excellent.
That looks delicious! I'm going to make that tomorrow. I love your channel, Stephen. Keep up the great work! Always a pleasure to watch what you do, and to learn from you.
I add about 1 Tablespoon of baking soda to about 2 cups of beans (not black beans) mix well with the water and put in the beans to soak--and I soak at least 8 hours. Rinse, and put about tablespoon in water with beans and bring to boil and turn off heat, let that cool down. Rinse thoroughly to get rid of as much of the baking soda as possible. This removes most of the legume sugar that causes gas and digestive problems.
Use a pressure cooker and cook your beans or any dried legumes in 10-15mins! We Mauritians would use a "tempo" (Hawkins brand from India) but I think the French brand SEB makes pressure cookers ("cocotte minute") too.
As Raj Ray said below it takes 10 minutes on a pressure cooker. I'm Brazilian, he's Indian we have it almost every day. 🤗 (I don't have it every day like before. Global food and recipes changed our way of eating.)
Could you make a video on the french etiquette or custom regarding cheese? (when at home and when at a restaurant, if applicable). I find almost no one talks about it and some things I've read are very confusing. Also, why is the salad served at the end? Also, I would love to see a full traditional french christmas dinner (From pre-christmas traditional foods to the actual dinner). :) Oh, and what's the name of that fruity jelly-like thing that has royal icing over it?
these are good ideas but I am leaning towards starting new live streaming sessions to cover these non cooking subject but definitely something I want to do at some point!
When I learned to cook we always soaked beans overnight. Lately I've just cooked them- no soak in a slow cooker. Works perfectly. They are actually better unsoaked. Try it.
This is an amazing recipe! I will try it asap!!! I am just wondering, in the beginning of the video you said this can all be cooked in one pot. How would the recipe change in that case? You wouldn't drain the beans when they are boiled so you wouldn't add stock? And at what stage would you add the tomatoes? Would the beans need to be fully cooked?
Instead of draining the bean liquor, I would use it in the tomato sauce in place of the stock; you can also use stock instead of water to boil the beans. If you don't have duck fat, some other meat fat or olive oil can work.
if you add salt when you brine the beans they are not gone break apart when you cook them. Nice recipe love some beans with bacon in tomato sauce thanks!
Beans contain a lot of lectins. To dramatically reduce the lectins it is recommended to soak them overnight and then to cook them using a pressure cooker. Soaking is not just to rehydrate them. You can find plenty of articles and youtube videos on the subject if you want to learn more about the impact of lectins on health. Bon appetit!
I have a question, Chef. Recently I have seen a bean preparation video that soaks the dried beans in salted water, rinsed, then cooked as you have demonstrated. I tried it and was pleasantly surprised with the results. What are your thoughts on rehydrating in brine prior to cooking?
Chef I have a few questions. Would the bean stock or left over bean water act like pasta water? Would it have a high starch level? If so could you potentially add some of the bean water to make the tomato sauce have more body or be thicker? Also on an another note could you smash a few beans in the tomato sauce to release the starch to add thickness and body to the sauce?
Hi, I know your recipe from Polish cuisine, I come from Poland and we make this recipe under the name Beans in the Bretagne way. Instead of parsley, we add marjoram or oregano. You can also use bean's water instead of chicken stock.
Merveille! Jai mange ca en grece mais fais a letouffe avec la viande dagnau. Auriez vous en france un bouquin sur les plats du jour avec des recettes francaise? Merci
In America, since the early British colonial days, we've been making this recipe. We call it pork and beans. The Campbell's company made a fortune from canning it. :)
Dried beans are also your to go pulse for pasta e fagioli. You just prepare some thick cut soffritto (onion, celery, carrots, one garlic clove), then add the soaked and blanched beans, some diced potato, and a tablespoon of tomato pure for color. If you like, add some pancetta or bacon in the soffritto, and add some herbs (rosemary, thyme, sage...), add water or stock and simmer until the beans are done, then add salt and some pasta and finish cooking. Make it with chickpeas and you have pasta e ceci, make it with lentil and you have pasta e lenticchie...
If left over night those beans will only need around 40 minutes. Also, if you sweated the onion base for 10-15mins with a little celery etc, lid on, water would give a wow result too.
A 20-kg bag of these beans (unpeeled and bought at the market) results in roughly 14 kg of haricots blancs, which one then processes as in the video or stores for the winter. I know this because I am French and I grew up doing this stuff.
