14.06.2011 12.Siwan, 5771
Cooking Class: Beans with panache
Green, white or black, beans of all kinds are great in salads and casseroles.
Ever since my first taste of haricots panaches in Paris, the French bean dish has been a favorite of mine.
To make it, cooks boil green beans and flageolets, a pale green dried bean, in water, and heat the drained beans with butter or goose fat, parsley and sometimes garlic.
In classic cuisine this bean duo accompanies roast lamb, but the dish is versatile enough to be served in many other ways….