CookEat Recipe
White Beans Bretonne
Dried white beans simmered with salt pork, then dressed in onion-flour sauce.
Method
Steps
Step 1
Soak one pint dried beans in ample cold water under refrigeration for twelve hours, then drain. Simmer with 1.89 L fresh water, salt, pepper, two halved onions, tied parsley/bay and 227 g salt pork for printed two-hour guide until beans are tender and pork fully cooked.
Step 2
In a second pan melt 2 tbsp butter, add one chopped onion and 3 tbsp flour and cook five minutes while stirring. Strain all bean cooking gravy into the roux; mix and boil two minutes. Remove the simmer aromatics and salt pork from the beans, retaining the beans. Add beans to sauce, mix with tablespoon chopped parsley and serve.
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