Provencal Style Beans

Category5 567 Last Update: Mar 19, 2021 Created: Mar 13, 2021 0 0 0
Provencal Style Beans
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 1 hour 30 m
  • Calories: -
  • Difficulty: Easy
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Bean stew is one of the most popular dishes in France. In winter, beans are stewed with meat, poultry or smoked meats, but with the arrival of spring, the dish becomes lighter, young vegetables appear in its composition, and the bright green sauce emphasizes the spring mood.

Ingredients

Directions

  1. Peel vegetables. Chop the onion, carrot and celery root into small cubes. Cut the celery stalks lengthwise into 2-3 pieces and also cut into small cubes.
  2. Heat 3 tablespoons in a thick-walled, preferably cast-iron saucepan. l. olive oil. Add onion and celery stalks and sauté over medium heat until soft. Then add the carrots and celery root and cook for another 5-7 minutes.
  3. Open a jar of beans and drain the water. Place the beans in a saucepan and add 100–150 ml of water. Stir, cover and simmer over low heat for 30 minutes, add a little more liquid if necessary.
  4. Peel a clove of garlic and place with the basil leaves in a blender bowl with a pinch of salt. Grind in Pulse mode. Pour in olive oil and beat well.
  5. Put green peas in a saucepan and increase the heat, salt and pepper the dish. Cook for another 5 minutes, until the peas are tender, then remove the pan from the heat. Transfer the beans to a preheated dish and pour over the sauce. Serve the croutons separately.

Provencal Style Beans



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 1 hour 30 m
  • Calories: -
  • Difficulty: Easy

Bean stew is one of the most popular dishes in France. In winter, beans are stewed with meat, poultry or smoked meats, but with the arrival of spring, the dish becomes lighter, young vegetables appear in its composition, and the bright green sauce emphasizes the spring mood.

Ingredients

Directions

  1. Peel vegetables. Chop the onion, carrot and celery root into small cubes. Cut the celery stalks lengthwise into 2-3 pieces and also cut into small cubes.
  2. Heat 3 tablespoons in a thick-walled, preferably cast-iron saucepan. l. olive oil. Add onion and celery stalks and sauté over medium heat until soft. Then add the carrots and celery root and cook for another 5-7 minutes.
  3. Open a jar of beans and drain the water. Place the beans in a saucepan and add 100–150 ml of water. Stir, cover and simmer over low heat for 30 minutes, add a little more liquid if necessary.
  4. Peel a clove of garlic and place with the basil leaves in a blender bowl with a pinch of salt. Grind in Pulse mode. Pour in olive oil and beat well.
  5. Put green peas in a saucepan and increase the heat, salt and pepper the dish. Cook for another 5 minutes, until the peas are tender, then remove the pan from the heat. Transfer the beans to a preheated dish and pour over the sauce. Serve the croutons separately.

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