Flageolet Beans, Brown Sugar Pickled Mustard Seeds & Hard Fr

• porții: 6 servings

Ingrediente

Flageolet Beans

1.5 lb Flageolet beans

20 fl oz Turkey Stock follow link to recipe

2 tbsp extra virgin olive oil

2 carrots medium dice

2 onion medium dice

2 celery stalks medium dice

2 garlic minced

5 sage fresh chopped

1 sprig thyme fresh chopped

1 sprig rosemary, fresh chopped

3 bay leaf

1 tsp fennel seeds crushed

1/2 cup flat-leaf parsley

1 tsp red pepper flakes

Slow roasted Tomatoes

1/2 lb cherry tomatoes

1/4 tsp sea salt

1 tsp herbs de Provence

Hard fried Eggs

12 egg

1 tbsp extra virgin olive oil

Garnish

6 slices Farmer's bread

6 tbsp brown sugar pickled mustard seeds

Serve hot, topped with a fried egg, slow-roasted tomatoes, pickled mustard seeds, and roasted Farmer's bread on the side.

6 tbsp brown sugar pickled mustard seeds,

6 slices Farmer's bread

Instrucțiuni

Soak the Flageolets

Put the Flageolets in a bowl and add cold water to cover about two inches above the top of the beans. Let sit overnight.

Slow-roast the Tomatoes

Preheat the oven to 200°F. Line a baking sheet with parchment.

Cut the tomatoes in half, lengthwise. Place them on the baking sheet, cut side up, and sprinkle with the sea salt and the herbs de Provence. Bake the tomatoes until they look dry but are still slightly plump and not leathery, about 2 hours, depending on their size.

Drain the beans. In a Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery, and saute until the vegetables start to soften. Add the garlic, chopped sage, thyme, rosemary sprig, and fennel seeds. Saute for 1 to 2 minutes. Add bay leaves, red pepper chili flakes, beans, and turkey stock. Season with salt and pepper. Bring to a quick boil. Cover the Dutch oven with a lid and bake the beans in the oven for about 30 minutes.

Increase oven temp to 350 F.

After the initial bake of 30 minutes, increase oven temperature to 350 F. and bake the beans without lid for an additional 50 minutes or until beans are tender and creamy. Add chopped flat-leaf parsley. If the beans are too dry add a little more stock.

Hard Fry the Eggs

Fry eggs in hot oil until the egg white edge is caramelized to a crunchy golden brown. Cook the eggs quickly because you want a crispy egg white and a runny egg yolk.