Monday, December 10th, 2012
Here is the recipe which comes to me from a grandma of my region of adoption!!!!!!!!!!!!!!!!!!! It is an excellent recipe which warms and likes well the body (we well need it at the moment!!!!!!!!!!!!!). I would like to thank my partner Spirit foie grasWithout whom this recipe would not have been possible (finally if but not so good!!!!!!!!!!!!!!!).
-1 kg of haricot beans (I replaced them by flageolets which I prefer)
-200 gr of rind of bacon
-600 gr of ventrèche slightly salted
Crystallized thigh of duck -1 (from my partner Spirit foie gras)
-3 pieces of confits (that had given me a friend)
-4 sausages to be warmed
-10 slices of garlic sausage
-1 bouquet garni
-1 onion dotted with 3 cloves
-2 cloves of garlic
-1 soup spoon of tomato puree
-500 gr of potatoes
The day before, to soak beans in some cold water.
That very day, make clear rinds and ventrèche in the beginner in the cold water so that he keeps all his color.
Put some cold water in a hen and put it beans, cloves of garlic, onion dotted with cloves, the bouquet garni, the rinds and the ventrèche (according to grandma nini, especially do not put salt to avoid that flageolets do not harden). Carry in ebullition and cook during one hour.
In a frying pan, without adding of fat, making color the confit as well as the second onion peeled and cut in small strips. Drain beans. In a hen in cast iron, put the pieces of confit and their juice, the drained beans, the tomato puree, both tomatoes and potatoes peeled and cut in 4. Cast anchor with a little water; salt and pepper. Cook 30 minutes.
5 minutes before the end of the cooking, add sausages to be warmed and the slices of sausage. At the end of this lapse of time, stop the gas.
Serve very warmly.