Today is about my favorite dish when I was a child:
Nan’s pink stewed beans.
First, I’d like to explain you a part of my childhood.
When I was a child, I spent much time with my Nan as my mother was working out. It was very hard to feed me as I only ate biscuits, cakes,sweets, chocolate and potatoes and my mother was very worried because of my junky diet.
Though my grandparents were born in the French Bourgogne area, in a small town
called “Tournus”. If you don’t know this little town and its surrounds, you have to know that French people use to say that it’s the French culinary capital and among well known French
chefs cooking in Tournus, Paul Bocuse opened there one of its first restaurants called “Greuze”.
Well, people from there are gourmet people and they spend much time as chef in their kitchen. That’s why my Nan was really a great cooker. Among my Nan’s meals, there was only one I accepted to eat and I called it “Nan’s pink stewed beans”!
Pink, why pink? They get their nice color thanks to a bit tomato purée we add in the pan.
40 years later, I eat and cook for my son all of these typical French meals cooked by my great-grandmother, my grandmother and my mother. Stewed potatoes are one of these everyday wonderful dish, but Nan’s pink stewed beans are still my
favorite because they smell childhood…
I want to share this family recipe with you because these beans are really worth the trip and the flavor of this meal is really particular.
Ingredients 6 servings
- 500 gr Dried Navy beans (small white ovals pea beans)
- 300 gr Lamb hind shank
- 400 gr Lamb breast
- 4 Smoked pork sausages
- 2 Onions
- 4 Bay leaves (laurel)
- 50 gr Flour
- 2 Table spoons tomato coulis
- 1 Table spoon oil
- Salt and pepper
- Soak beans for 12 hours.
- Drain beans. Peel onions and slice them thinly. Place beans in a large pan, cover with 2 L water. Add thyme and onions and cook for 1 hour.
- Meanwhile, pour 1 table spoon oil into a pan and brown lamb cuts over high heat for 15 minutes. Reduce heat and go on browning meat on each side for 30/35 minutes.
- Make a roux, mixing 50 gr flour with 20 cl water.
- Remove meat from pan, set aside and deglaze juice with 10 cl water. Add roux and stir.
- Add beans and their cooking water, lamb cuts and bay leaves. Stir. Add salt and pepper as taste. Simmer over very low heat for 10 minutes.
- Slice sausages. Add 2 table spoons tomato coulis and sausages. Pour 30 cl water and stir.
- Check the seasoning and add salt and pepper if needed.
- Simmer over very low heat until the gravy thickens (10 minutes minimum).
- Serve immediately or you can also transfer the stewed beans into a baking dish, sprinkle grated gruyere, and bake until lightly golden brown (oven grill turned on).
- Soak beans for 12 hours.
- Peel onions and slice them thinly.
- .Drain beans. Pour 2 L water into a large pan, add beans, onions and thyme. Cover and cook for 1 hour.
- Meanwhile, pour 1 table spoon oil into a pan and brown lamb cuts over high heat for 15 minutes.
- Lower heat and go on browning meat on each side for 30 minutes.
- Remove meat from pan and deglaze juice with 10 cl water.
- Make a roux: Mix 50 gr flour with 20 cl water and add it into the deglazed juice. Stir.
- Add beans and their cooking water.
- Add lamb cuts, laurel, salt and pepper as taste. Cover and simmer over very low heat for 10 minutes.
- Add the final touch: tomato coulis. Slice sausages.
- Add sausages. Pour 30 cl water into the pan, stir. Simmer over very low heat until the gravy thickens (10 minutes minimum).
- Serve immediately or transfer into a bake dish, sprinkle grated cheese and bake until lightly golden browned!