CookEat Recipe
Red Beans, Bourgignonne
Overnight-soaked red beans simmered with aromatics, saved salt pork, claret and a butter-flour finish.
Method
Steps
Step 1
Prepare the salt-pork soup first and reserve the cooked pork for the beans.
Step 2
Dice the three ounces raw smoked pork-belly bacon into quarter-inch pieces. Boil in the separate pint water for ten minutes, then drain and discard that water.
Step 3
Bring three and a half quarts water to a boil in another large pan.
Step 4
Add its one-pound raw cured lean salt-pork piece, half a chopped cabbage head, two sliced carrots, two sliced turnips, sliced whites of two leeks, two sliced white onions, one teaspoon salt and half a teaspoon white pepper.
Step 5
Cover and gently boil for one hour.
Step 6
Add the drained bacon, crushed garlic and three sliced potatoes.
Step 7
Boil gently for another hour, continuing until the pork reaches 71 °C.
Step 8
Remove and reserve the cooked salt pork before serving the soup.
Step 9
Cool the reserved pork promptly and refrigerate until preparing the beans.
Step 10
Toast six slices of French bread and serve with the soup.
Step 11
Keep the soup, its vegetables and bacon, and the toasts for a separate meal.
Step 12
For the beans, soak one pint dry red kidney beans in plenty of cold water for at least five hours or overnight in the refrigerator.
Step 13
Drain and discard the soaking water.
Step 14
Add one quart fresh water to the drained beans and boil vigorously for at least 30 minutes before reducing the heat.
Step 15
Add the medium onion studded with three cloves, the carrot and the tied bouquet of parsley, chervil, a few chives and garlic.
Step 16
Season with one teaspoon salt and half a teaspoon white pepper.
Step 17
Cover and simmer for ninety minutes after that preliminary vigorous boil, checking tenderness.
Step 18
Cut half of the reserved cooked salt pork into small dice.
Step 19
Add the diced half-piece of pork and one gill claret, stir gently and boil for about thirty minutes, until the reheated pork reaches 74 °C.
Step 20
Remove the carrot, whole onion with cloves and herb bouquet.
Step 21
Knead the separate half ounce butter with one tablespoon flour, stir into the beans and cook for five minutes.
Step 22
Serve in a vegetable dish.
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