Flageolet Beans With Chanterelles Smoked Salmon And Sage Recipes

FLAGEOLET BEANS

Steps:

• Place beans in a medium pot, cover with water by 1 inch, and bring to a boil. Remove from heat; let soak 1 hour. Drain.
• Wipe pot clean; return beans to pot. Add broth and salt and bring to a boil, then reduce heat and simmer until beans are tender, about 50 minutes. Drain. Once cooked, beans can be stored in refrigerator up to 1 week.

FRENCH FLAGEOLET BEANS

Steps:

• The night before cooking, place the beans in a large bowl and cover them with water by 1 inch. Cover the bowl with plastic wrap and refrigerate overnight.
• The next day, preheat the oven to 300 degrees. Drain the beans, rinse well, and drain again. In a large ovenproof pot such as Le Creuset, heat the olive oil over medium to medium-low heat, add the bacon, and cook for 4 to 5 minutes, until the bacon starts to brown. Add the onion, fennel, and carrots and cook for 7 minutes, stirring occasionally, until the vegetables begin to soften but aren't browned. Add the garlic and saute for 1 to 2 more minutes.
• Add the flageolets to the pot and stir in the broth, bay leaves, and rosemary. (Don't be tempted to add salt! The beans will become tough.) Add 2 cups of water, which should just cover the beans, and bring to a simmer on top of the stove. Cover the pot tightly and bake in the oven for 45 minutes. Remove the lid, stir in 1 tablespoon salt and 1 teaspoon pepper, and return the pot to the oven without the lid. Raise the temperature to 350 degrees and bake for 30 to 45 more minutes. The beans will be very tender and there will be just a little liquid in the bottom of the pan. (If the beans are dry, add a little more water.) Discard the bay leaves and rosemary. Taste for seasonings and serve hot.

CREAMY FLAGEOLET BEANS, FRENCH STYLE

Steps:

• Place the beans in a large bowl, cover with plenty of cold water and leave to soak overnight (you can also soak these in the morning if you are eating in the evening).
• Drain the beans, place them in a large saucepan, cover with cold water, bring it to the boil and then drain them; repeat, covering the beans with plenty of cold water and adding the garlic, thyme, and bay leaf; simmer the beans for 1 ½ hours until very tender, topping up the pan with boiling water if necessary.
• Check the beans after 1 ¼ hours; when ready they should be tender and creamy-textured inside,
• Drain the beans, reserving a mug of cooking liquor and discarding the herbs; return the beans and garlic to the saucepan, stir in the crème fraiche with a little of the liquor and parsley and season with salt, pepper and lemon juice.
• If you prepare these in advance, add a little more of the cooking liquor when reheating.

SAGE-RUBBED SALMON

Steps:

• Preheat oven to 375°. Mix first 4 ingredients; rub onto flesh side of salmon. Cut into 6 portions., In a large cast-iron skillet, heat oil over medium heat. Add salmon, skin side down; cook 5 minutes. Transfer skillet to oven; bake just until fish flakes easily with a fork, about 10 minutes.

FLAGEOLET BEANS WITH CHANTERELLES, SMOKED SALMON AND SAGE

Steps:

• Soak the flageolets if time allows, then cook them until tender. Set aside.
• In a large, heavy pan, heat some butter. Add onions and then garlic, and cook until onions are clear, adding a pinch of salt about halfway through. Add the mushrooms and continue sautéing. Add a pinch of saffron and a dollop of cream. Stir and let the flavor and liquid soak in.
• Add pieces of salmon, half the sage, the cooked flageolet beans, and the wine. Stir, and cover the pan, letting it cook for a few minutes. Uncover and slowly add the rest of the cream, pouring in a little at a time and stirring as it cooks and letting the cream be absorbed. Add the rest of the sage, turn off the heat, and serve.