White Beans A La Basque Recipes

Steps:

• For the white beans: Put the white beans in a container with the 4 cups water and soak overnight. The next day, drain the water and put the white beans, salt, carrot, celery, thyme, bay leaf, onion and 6 cups water in a large pot and bring to a boil over high heat. Lower the heat to a simmer and skim any foam that forms on top. Simmer gently so as not to break the beans, until they are soft in the middle, about 2 hours. Take the pot off the heat and let the beans cool in the liquid. Drain, reserving the bean cooking liquid.
• For the fish stock: Put the olive oil, fennel, leek and onion in a 1-gallon stock pot and cook over medium heat to soften without browning, about 2 minutes. Add the wine and lemon juice. While that is going, wash the fish bones in cold water and then add to the pot with the bay leaf and 8 cups cold water. Bring the stock up to a rolling boil, then lower the heat and simmer, skimming off any foam that forms on top, for 30 minutes. Remove from the heat, cover, and let steep for 30 minutes. Strain the stock and cool in an ice bath. (Makes about 6 cups; leftover fish stock can be refrigerated for 3 days or frozen for 2 months.)
• For the white bean stew: Heat the oil in a large saucepan over low heat, add the garlic and let it brown slowly. Once it starts smelling of cooked garlic, whisk in the flour so it dissolves into the oil to make a roux. Whisk in the wine and 2 cups of the fish stock until smooth. Increase the heat to medium high, bring the stew to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally. If the sauce gets too thick, add up to 1 cup of the reserved bean cooking liquid. Add the white beans and simmer for another 10 minutes. Season with salt, pepper and 2 teaspoons Calabrian chile flakes-add more if you prefer spicy. Add a little lemon zest and juice. Keep the stew warm while you cook the clams and halibut. Just before serving add the parsley to keep it as green and fresh as possible.
• For clams: Put the clams in a pot and with wine to cover. Cover the pot and bring the wine to a boil over high heat, to gently open the clams. As soon as the clams start to open, use a slotted spoon to transfer them to a plate.
• For the fish: Heat the oil in a large skillet over medium heat. Season the halibut on both sides with salt and pepper. Sear the fish skin-side down until the first layer of fish starts to turn white, about 3 minutes. Flip, and cook until sides of the filets have turned white and the fish feels firm in the middle when you push down on the tops, another 2 minutes.
• To serve: Stir the parsley into the white bean stew. Divide the stew and clams among 4 bowls and top each with a piece of halibut, skin-side up. Sprinkle with some chopped parsley and serve.

Steps:

• Wash and pick over beans to discard any stone or other debris. After preliminary preparation, add fresh cold water (hot water toughens them) to about 2 inches above beans.
• Add soup bones or ham hocks. Bring to a boil and skim off the foam that forms. After beans have simmered covered for about 45 minutes, and are beginning to soften, add the rest of the ingredients. (If onion or salt is added in the beginning, the beans may toughen).
• Continue cooking for about 45 minutes, or until beans are very tender. Adjust seasoning to taste.

Steps:

• Soak beans overnight.
• Cover beans with cold water and cook until nearly tender (about 1 ½ hours, or 30 minutes in a pressure cooker).
• Drain.
• (this can be done a day ahead) In large casserole, heat oil and cook onion until soft; stir in garlic, then tomatoes, parsley, beans, red pepper flakes, oregano and 1 cup water.
• Simmer, covered, over medium-low heat, or uncovered in 340°F oven for 2-3 hours, until beans are tender and most of liquid is absorbed.
• Stir in green pepper and cook, uncovered, 20 minutes longer.
• Season to taste.
• For crock pot: Prepare beans up to step 2.
• Add all remaining ingredients, including beans, to your crock pot.
• Cook on low for 10-12 hours.

Steps:

• Soak beans overnight in cold water to cover.
• Cut each duck into 10 pieces (legs, thighs, wings, breast cut in half). Salt and leave overnight in refrigerator.
• Drain beans and put them in a large casserole or kettle. Add water to cover. Simmer two minutes, drain and add fresh water to cover. Add the onions, carrots and bouquet garni. Bring to boil, turn down and simmer gently over low heat for 1 1/2 hours.
• In a preheated 325-degree oven, roast the pork loin for 1 1/2 to 2 hours, or until it has reached an internal temperature of 175 to 180 degrees.
• Simmer rind in water to cover for two minutes and cut into 1/4-inch strips and then again into small triangles. Simmer in fresh cold water to cover for 30 minutes. Drain and set aside.
• In a large frying pan, fry the pieces of duck, skin down, until the skin is golden. Reserve the fat for frying potatoes on another occasion.
• Brown the lamb pieces in the frying pan in which you have browned the duck (they do not need extra fat). Put lamb in a casserole, add wine, stock and tomato puree and cook slowly in preheated 325-degree oven for 1 1/2 hours.
• Prick Toulouse sausages all over with a fork and fry until browned. Drain on paper towels.
• Boil the garlic sausage for 30 minutes in water and drain. Slice.
• In a food processor, combine the salt pork, garlic and shallots and blend until smooth.
• With a slotted spoon, remove the carrots from the beans. Turn up the heat under the beans, bringing them to a boil. Stir in the salt pork mixture and immediately turn off the heat. Set aside until final assembly.
• When lamb is cooked, remove from oven and mix the juices from the pan into the beans. Slice the roast pork.
• Arrange a layer of beans in a large casserole. Put pieces of lamb, duck, pork, rind and sausages on top. Add alternating layers of beans and meat, finishing with beans. Bake in preheated 375-degree oven for 30 minutes.