Braised borlotti beans and peas

Braised borlotti beans and peas

By
From
French Lessons
Serves
4
Prep
20 mins
Cooking time
120 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
80g butter
1 onion, finely diced
4 garlic cloves, roughly crushed
4 sprigs thyme
1 bay leaf
300g fresh borlotti beans, shelled
1 litre White chicken stock
salt
100g peas, shelled
1 tablespoon parsley, chopped
pepper

Method

  1. Preheat your oven to 110°C. Heat the butter in a braising pan over a medium heat until it foams. Add the onion and garlic and sweat gently for about 8 minutes until onion is soft and translucent. Add the thyme, bay leaf, borlotti beans and stock. Season well and bring to a gentle simmer.
  2. Cut a piece of baking paper to the size of the pan and place on top of the bean mixture. Cover the pan with a tight-fitting lid and braise in the oven for 2 hours. Stir every 30 minutes or so, to ensure the contents don’t stick and burn.
  3. Bring a large saucepan of salted water to the boil. Blanch the peas for 2 minutes, drain well, then stir into the braised beans. Add the parsley and serve straight away.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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