Giante beans
Kitchen Recipe
Monsieur Benjamin
- 1 kg Dry giant beans
- 500 g Carrot
- 300 g Celery
- 100 g Leeks
- 6 piece Thyme (Sprigs)
- 30 g Parsley stems
- 5 piece Bay leaves dry
- 2 piece Brown onion
- 2 piece Head of garlic
- 8 g Black pepper corn
- 6 L Water (tap) (Cold)
- 50 g Table salt
- Soak beans in water overnight with 3L of water
- Make cuisson for beans by combining carrots, celery, leeks, thyme, parsley stems, bay leaf, onions, whole garlic, black peppercorn, water and salt and bring it to a simmer for 1 hour the strain the cuisson and reserve to cook beans
- Strain soaked beans and put it in a hotel pan with the cuisson then steam in oven at 100c for 1 hour then chill in cuisson.
- Pick beans before reserving for service. 150g of beans covered with cuisson for service.
