Guest guest Posted October 7, 2007 Report Share Posted October 7, 2007 Jacques's Ragout Of White Beans 1 pound Great Northern or other small white beans, sorted through and rinsed 1 1/2 teaspoons salt, plus more to taste 1 tablespoon olive oil 1 1/2 cups chopped onions 5 garlic cloves, peeled, sliced thin 2 teaspoons minced fresh thyme 1/4 teaspoon freshly ground black pepper plus more to taste 2 tablespoons chopped fresh flat-leaf parsley In a large pot, combine the beans with 6 cups cold water and the 1 1/2 teaspoons salt. Bring to a boil and simmer gently, partially covered. After 1 hour, taste several beans to check for doneness. They should be tender to the bite but not mushy. Simmer longer if necessary. While the beans are cooking, in a large fry pan over medium heat, warm the olive oil. Add the pancetta, toss to coat with the oil add in the onions, garlic, thyme and the 1/4 teaspoon pepper. Cook, stirring occasionally, until the onions and garlic are soft, about 10 minutes more. When the beans are nearly tender, stir in the onion mixture and return to a simmer. Cook, partially covered, over low heat, stirring occasionally, until the beans are done, about 10 minutes more. Remove from the heat. Strain or ladle out any liquid covering the beans. For a thick, creamy texture, remove 1 cup of the beans and puree in a blender or food processor; stir the puree through the rest of the beans. Adjust the seasonings as needed with salt and pepper. Just before serving, sprinkle the chopped parsley over the beans. Yields 4 to 6 servings. ______________________________\ ____ Don't let your dream ride pass you by. Make it a reality with Autos. http://autos./index.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2007 Report Share Posted October 8, 2007 pancetta??!! D M <deranged_millionaire wrote: Jacques's Ragout Of White Beans 1 pound Great Northern or other small white beans, sorted through and rinsed 1 1/2 teaspoons salt, plus more to taste 1 tablespoon olive oil 1 1/2 cups chopped onions 5 garlic cloves, peeled, sliced thin 2 teaspoons minced fresh thyme 1/4 teaspoon freshly ground black pepper plus more to taste 2 tablespoons chopped fresh flat-leaf parsley In a large pot, combine the beans with 6 cups cold water and the 1 1/2 teaspoons salt. Bring to a boil and simmer gently, partially covered. After 1 hour, taste several beans to check for doneness. They should be tender to the bite but not mushy. Simmer longer if necessary. While the beans are cooking, in a large fry pan over medium heat, warm the olive oil. Add the pancetta, toss to coat with the oil add in the onions, garlic, thyme and the 1/4 teaspoon pepper. Cook, stirring occasionally, until the onions and garlic are soft, about 10 minutes more. When the beans are nearly tender, stir in the onion mixture and return to a simmer. Cook, partially covered, over low heat, stirring occasionally, until the beans are done, about 10 minutes more. Remove from the heat. Strain or ladle out any liquid covering the beans. For a thick, creamy texture, remove 1 cup of the beans and puree in a blender or food processor; stir the puree through the rest of the beans. Adjust the seasonings as needed with salt and pepper. Just before serving, sprinkle the chopped parsley over the beans. Yields 4 to 6 servings. ________ Don't let your dream ride pass you by. Make it a reality with Autos. http://autos./index.html Beth “The right adult at the right time can make an enormous difference. Many kids have a history of difficult, disappointing relationships and one good relationship--one person who is there for them--can make a huge difference.” -Jean E. Rhodes Professor, Psychology at the University of Massachusetts in Boston. Fussy? Opinionated? Impossible to please? Perfect. Join 's user panel and lay it on us. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2007 Report Share Posted October 8, 2007 I have adapted this recipe from one a friend emailed me last year. I missed that one line in the instruction for cooking area. I have no non-vegetarian ingredients lists. You can substitute vegetarian lunchmeat in this or leave out. Sorry for the confusion. DM , Beth Renzetti <elmothree2000 wrote: > > pancetta??!! > > D M <deranged_millionaire wrote: Jacques's Ragout Of White Beans > > 1 pound Great Northern or other small white beans, > sorted through and rinsed > 1 1/2 teaspoons salt, plus more to taste > 1 tablespoon olive oil > 1 1/2 cups chopped onions > 5 garlic cloves, peeled, sliced thin > 2 teaspoons minced fresh thyme > 1/4 teaspoon freshly ground black pepper plus more to > taste > 2 tablespoons chopped fresh flat-leaf parsley > > In a large pot, combine the beans with 6 cups cold > water and the 1 1/2 teaspoons salt. Bring to a boil > and simmer gently, partially covered. After 1 hour, > taste several beans to check for doneness. They should > be tender to the bite but not mushy. Simmer longer if > necessary. > While the beans are cooking, in a large fry pan over > medium heat, warm the olive oil. Add the pancetta, > toss to coat with the oil add in the onions, garlic, > thyme and the 1/4 teaspoon pepper. Cook, stirring > occasionally, until the onions and garlic are soft, > about 10 minutes more. > When the beans are nearly tender, stir in the onion > mixture and return to a simmer. Cook, partially > covered, over low heat, stirring occasionally, until > the beans are done, about 10 minutes more. Remove from > the heat. Strain or ladle out any liquid covering the > beans. > For a thick, creamy texture, remove 1 cup of the beans > and puree in a blender or food processor; stir the > puree through the rest of the beans. Adjust the > seasonings as needed with salt and pepper. Just before > serving, sprinkle the chopped parsley over the beans. > Yields 4 to 6 servings. > > ________ > Don't let your dream ride pass you by. Make it a reality with Autos. > http://autos./index.html > Beth > " The right adult at the right time can make an enormous difference. Many kids have a history of difficult, disappointing relationships and one good relationship--one person who is there for them--can make a huge difference. " > -Jean E. Rhodes Professor, Psychology at the University of Massachusetts in Boston. > > > > > > Fussy? Opinionated? Impossible to please? Perfect. Join 's user panel and lay it on us. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2007 Report Share Posted October 9, 2007 I know we try hard to edit the recipes we post, ones we alter when cooking, but every once in a while one will post with a non veg ingredient that the poster uses veg broth but forgot to edit. Diane and I try very hard to catch them and correct when we file Liquid smoke does sound good in this recipe. Donna Sent via BlackBerry from T-Mobile " Maryann " <njitaliana Tue, 09 Oct 2007 14:44:31 Re: Jacques's Ragout Of White Beans It wasn't confusing to me, because I take out things from the ingredients, and then forget to take it out of the instructions all the time, too! However, 1 tsp of Liquid Smoke would nicely give the dish the same flavor as the pancetta without the pancetta. I do that with split pea soup and black eyed peas, too. Maryann @ <%40> , " deranged_millionaire " <deranged_millionaire wrote: > > I have adapted this recipe from one a friend emailed me last year. I > missed that one line in the instruction for cooking area. I have no > non-vegetarian ingredients lists. You can substitute vegetarian > lunchmeat in this or leave out. > Sorry for the confusion. > > DM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2007 Report Share Posted October 9, 2007 It wasn't confusing to me, because I take out things from the ingredients, and then forget to take it out of the instructions all the time, too! However, 1 tsp of Liquid Smoke would nicely give the dish the same flavor as the pancetta without the pancetta. I do that with split pea soup and black eyed peas, too. Maryann , " deranged_millionaire " <deranged_millionaire wrote: > > I have adapted this recipe from one a friend emailed me last year. I > missed that one line in the instruction for cooking area. I have no > non-vegetarian ingredients lists. You can substitute vegetarian > lunchmeat in this or leave out. > Sorry for the confusion. > > DM Quote Link to comment Share on other sites More sharing options...
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