Braised beans with rosemary and Parmesan rind | Recipe Restaurants, Wine, Travel, Opinions

Braised beans with rosemary and Parmesan rind

Reviewed By

Sue Dyson and Roger McShane
Country: Australia

This braised beans recipe for braised beans with rosemary and Parmesan rind will work with either dried or fresh 'shelling' beans such as borlotti or flageot. If you are using dried beans, buy the best quality ones you can find. Go to a good quality supplier who stocks very good organic white beans that are not too old, such as a good health food stores.
If using dried beans, soak them in cold water overnight.
1 cup fresh or soaked beans
Half a white onion chopped
1 tablespoon extra virgin olive oil
3 large sprigs fresh rosemary
1 piece of left over Parmesan rind
1 cup chicken stock
Salt and pepper to taste
Gently fry the chopped onion in the olive oil until it is quite soft. The onion should not brown during this time - it should become translucent.
Add the beans, the rosemary, the Parmesan rind and enough of the chicken stock to just cover the beans and simmer for about 40 minutes until the beans are soft, the chicken stock has reduced and combined with the oil to form almost an 'emulsion'. Add more chicken stock if the level gets too low.
Serve as an accompaniment to roast lamb in particular.
© Sue Dyson and Roger McShane, 2010
     - Independent commentary on the Web since 1996

Copyright | Disclaimer| Privacy Policy