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Receta Baked Beans a la Charente
by Phyllis Smith

Baked Beans a la Charente

From one of my all-time favorite vegetarian cooks, The Vegetarian Epicure, Anna Thomas

I sub 1 T olive oil for the butter she uses to saute onions. I also use fresh parsley because I rarely use dried. And I put only the optional tomatoes on top; her original recipe called for sliced eggplant as an option as well. I also don't salt water I cook beans in.

Al;ways use cognac and wine that would be good to drink; it really makes a difference in the flavor of the beans.

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 1 lb. dried white beans
  • water
  • 1 medium onion stuck with 2 or 3 cloves
  • 2 cloves garlic
  • 1/2 tsp thyme
  • 1 bay leaf
  • 1 T olive oil
  • 1 small onion, chopped
  • 1 C thick tomato paste
  • 1 C cooking liquid from beans
  • 2 T dried parsley
  • 1/4 C cognac
  • 1/2 C dry red wine
  • salt and pepper to taste
  • 1 tsp Worcestershire Sauce
  • 2 tomatoes

Direcciones

  1. Soak the washed beans in water to cover overnight. Then pour them into a large pot, adding more water, the cloved onion, garlic, thyme and bay leaf. Simmer gently for 1 1/2 to 2 hours or until the beans are tender. Drain, reserving 1 C of the liquid and discarding the onion, bay l;eaf and garlic.
  2. Heat the oil in a skillet and saute the chopped onion until tender. Add tomato paste, parsley, bean liquid, cognac and wine. Simmer this sauce for at least 15 minutes or until slightly thickened and reduced. Season with a little salt, lots of fresh-ground pepper and the Worcestershire sauce.
  3. Pour drained beans into the sauce and mix well. Rub a casserole dish lightly with olive oil and pour in the beans. Slice the tomatoes 1/2 " thick, dust with salt and pepper and overlap them in a circular pattern on top of the beans. Cover and bake at 325 for 1 to 1 1/2 hours. serve hot.