After a weekend at the farmers market explaining to people that they were looking at dried beans, not candied nuts, it was a real pleasure to get this interesting question from a customer in the great Pacific Northwest:
Hi Steve,
I recently made a recipe of braised lamb (shoulder
blade steaks) in a red wine sauce (a variation of recipes by
epicurious, Patricia Wells and your recipe section) with your flageolot
beans that I cooked separately in a mirepoix (as described on your
site, but this one added the mirepoix raw, not sauteed first)… and
then when all was done, I served the beans in a bowl covered with the
tender falling off the bone lamb, and the the defatted stock drizzled
over all. Plus the garnish of cilantro and lemon zest. It was
absolutely out of the world yummy. (although I left the cilantro off of
hubby’s as he does not like it).I am going to replicate this dish for a potluck next Sunday and my question is
this… Do you think the dish tastes better with the beans cooked
separately, like I did in the raw mirepoix liquid, or would the dish
taste better with the beans and lamb cooked together as described in
one of your recipes on your site? And do you think the beans taste
better in a sauteed mirepoix or a raw one? I don’t have time to make
all renditions before the potluck on Sunday and wanted your input!Thanks!
I think your method of cooking them apart was wise. Unless I’m being very lazy, I do the same. I prefer separate, distinct flavors and textures to a one pot mixture. People are often surprised to hear that I prefer the traditional Texan recipe for chili, which does not include beans. But I wouldn’t dream of serving chili without a side dish of pintos. It’s just the thought of one pot of overcooked mess that does nothing for me.
I’d also be a little concerned that the red wine would have too much acid and may keep the beans from cooking soft.
I’ve always sauteed my mirepoix in olive oil but this dish sounds so rich, I don’t know that it’s at all necessary.
Please send me an invite! This sounds like a great dish.
We made beef chili for football-watching yesterday and added our cooked (Red Nightfall) beans at the end. Yum.
Hi Steve. I am Georgeanne’s cousin Trix from Texas. Imagine my delight when I opened the “relish” Sunday newspaper insert and there on page 4 is a story about Rancho Gordo beans and a recipe for Rancho Gordo drunken beans!
I loved all of those beans I got at farmers market. So you are in the San Franciso market now. Good for you. I think I will get online and shop some.
Love your beans!
Trix