Flageolets With Autumn Greens And Fresh Bacon Food

FLAGEOLETS WITH AUTUMN GREENS AND FRESH BACON

Flageolets with Autumn Greens and Fresh Bacon image

Provided by Seamus Mullen

Categories Bean Side Apricot Bacon Kale Legume Fall Simmer Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 6

Number Of Ingredients 16

Ingredients

1/4 pound fresh bacon
2 cups kosher salt mixed with 2 cups sugar
2 cups dried flageolet beans, soaked overnight and drained
1 carrot, halved
1 onion, quartered
1 whole head garlic, halved widthwise
1/4 cup dried apricots, roughly chopped
2 bay leaves
1 dried ancho chile
About 2 tablespoons fino sherry vinegar
Salt
Freshly ground black pepper
A few leaves Tuscan kale
A few leaves black kale
A few leaves mustard greens
Good olive oil for drizzling

Steps:

Pack the fresh bacon in the salt and sugar mixture, cover, and refrigerate for up to 4 hours. Rinse and pat dry, then cut into 1/2-inch cubes.
Combine the bacon, beans, carrot, onion, garlic, apricots, bay leaves, and chile in a pressure cooker and add cold water to come an inch above the beans. Fit the pressure cooker with the lid and raise the temperature to high until it starts to whistle. Reduce to the lowest setting and cook until the beans are creamy and cooked through, roughly 25 minutes. Remove the lid and adjust the seasoning with vinegar, salt, and pepper. Alternately, bring the ingredients to a boil in a large, heavy-bottomed pot and immediately reduce the heat to a simmer. Cook, covered, until the beans are thoroughly cooked through and creamy, roughly 1 3/4 hours.
Remove the large aromatic vegetables, garlic, chile, and bay leaves from the pot and discard. They've done their flavoring job. Coarsely chop the greens or tear with your hands, then fold them into the beans. Simmer for another 5 minutes, or until the greens are tender.
Serve with warm crusty bread and a healthy dose of olive oil.

FLAGEOLETS EN PISSENLITS (BEANS WITH DANDELION GREENS)

Flageolets En Pissenlits (Beans With Dandelion Greens) image

This comes from Michael Robert's "Parisian Homecooking" and is a typical flageolot dish--and typically served with lamb. Any bitter green--chard, sorrel, collard--can be substituted for the dandelion greens.

Provided by Chef Kate

Categories Greens

Time 3h40m

Yield 5-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb dried flageolet beans
1 onion, minced
1 carrot, peeled and finely chopped
2 garlic cloves, crushed
1/2 teaspoon dried thyme (or a sprig of fresh thyme)
1/2 teaspoon dried savory (or a sprig of fresh savory)
1 1/2 cups dandelion greens, chopped
2 tablespoons unsalted butter
2 teaspoons salt
fresh ground black pepper

Steps:

Soak the dried beans in warm water for at least two hours; drain.
Place the beans in a flameproof casserole with the onion, carrot, garlic and herbs, and add enough water to cover the beans by one inch.
Cover and bring just to the boil over medium heat.
Immediately reduce the heat and simmer for about an hour, adding additional water if necessary to keep beans covered.
Add the greens and continue to cook for another thirty minutes or until the beans are creamy.
Remove from the heat, swirl in the butter and season with the salt and pepper to taste.
Serve immediately.

Nutrition Facts : Calories 367.3, Fat 5.5, SaturatedFat 3.1, Cholesterol 12.2, Sodium 974.5, Carbohydrate 60, Fiber 24, Sugar 4.2, Protein 22.3

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