I dont know if what i want to say will be well communicated, i’m Asian and i was having hard time during quarantine. So i started baking at home and found out your channel. I’m grateful that i can get all the information i need and even i love friendly and easy explanation so that can be easily followed even for beginners who have never deal with white kidney bean :)
Chef, can you make a cheese episode? Maybe show a few of the different types you can and can’t cook with (or shouldn’t cook with), melting points and how to make a few different sauces? Thanks for the consideration.
Luke Perret not to sound like a jerk but you proved your own point and I never said anything about American cheese. This is a French cooking channel so I expected French cheese. 😁
I found this channel when I was brain storming for veg/ beans dish. And it changed my view of French food! They're many healthy dishes in your video. Thank you for your helpful video.
Just finishing up the cooking as my birthday treat for us ... the whole kitchen smells wonderful ... my wife tasted them ... she loves them ... thank you ...
Just finished making this...OMG, so, so good!!! Didn't have the cured pork belly so used smoked prosciutto & guanciale instead. Wow, wow, wow!!! Thank you for sharing this recipe with us.
I am preparing this dish as I type. I soaked 4 oz. of Navy beans overnight in salt water, and am using my Instant Pot to cook the beans. Once they are cooked, I’ll drain them, and use the “sauté” function to cook the lovely sauce. I had to scale down the recipe because I am cooking only for myself. It’s a fun exercise, and I can’t wait to enjoy these beans. I even ordered myself some duck fat on Amazon, because I have never used it before. Thank you so much, Stephane, for sharing your techniques!
Belle recette, merci. I used the same ingredients but swapped out the duck fat for a combination of virgin olive oil and butter. I soaked the beans for 12 hours and skipped the boiling step. Cooked the vegetables and beans for 35mins, beans didn't break up. The other change was I reserved some of the liquid and not discarded it. Then with a good quality chicken stock cube made my stock. Très bon goût!!
I've just made this and had it for dinner. Quite delicious. It is the perfect dinner party dish as it will be so easy to prepare in advance and heat up on the night. I was quite sceptical about soaking the beans for just two hours. I was always taught to soak them overnight, but two hours was enough and they cooked in about an hour and ten minutes.
I just prepared the dish - it tasted great. Cooking the beans took 2 hours. Some beans broke and I took the shells out before the "wedding" of beans and tomato sauce. Thank you for sharing the recipe!
Stephen, excellent lesson, notably the two-hour soak, blanch, then cook. And like the comment about bad, good, great regarding the broth. BTW, yours is my favorite cooking channel-simple, clear, authentic, and good timing.
I love this recipe. I’ve used it half a dozen times with several different types of beans with good results. Sometimes with the tomato sauce, sometimes not. Some finely chopped spring onion as a garnish is good.
My country - England should be as proud of our food traditions as you French. The peasant food is so similar between our countries, certainly your northern half. It's all about the ingredients and pretty simple flavourings. Brilliant cooking btw.
I am more excited about the breakfast possibilities here, like putting in some Tobasco and a few fresh eggs before heating it up, and doing a sort of French Ranchero with any left-overs. The dinner style would be fantastic with some sourdough, or even served in a sourdough bowl!
Made this tonight. Only real difference was using a cassoulet style bean. This. Is. Delicious. Really, this is simple and very tasty, and will be on my list of things to do regularly. Thank you chef.
I love all kind of bean I try to make it at least twice a month , I made the other day lentils I have some bacon fat and olive oil to fry onions and garlic , fat meat, bay leave ,paprika, cooked with chicken broth, yummy 😋
I made this again for dinner tonight, but substituted chicken thighs for pork and adding some smoked paprika to give the sauce a kick. It worked really well. This is a great recipe and so simple to make.
That looks delicious! I'm going to make that tomorrow. I love your channel, Stephen. Keep up the great work! Always a pleasure to watch what you do, and to learn from you.
Next time you cook beans or chickpeas, try adding a teaspoon of baking soda (bicarbonate) to the water in which you soak them overnight. This helps tenderizing legumes and reducing cooking times a lot!
Beans in Breton style are what we call it in Poland. In Poland, sausage is added to bacon and seasoned with marjoram at the end. It was a very popular dish during the communist era. To this day, you can buy it at a roadside bistro or outdoor festival.XD
Yake Osicki, I too remember ‘fasolka po bretońsku’ when I lived in Poland for a few years in the sixties. I’ve been trying to reproduce the taste ever since but sadly it is never the same.
I add about 1 Tablespoon of baking soda to about 2 cups of beans (not black beans) mix well with the water and put in the beans to soak--and I soak at least 8 hours. Rinse, and put about tablespoon in water with beans and bring to boil and turn off heat, let that cool down. Rinse thoroughly to get rid of as much of the baking soda as possible. This removes most of the legume sugar that causes gas and digestive problems.
This is an amazing recipe! I will try it asap!!! I am just wondering, in the beginning of the video you said this can all be cooked in one pot. How would the recipe change in that case? You wouldn't drain the beans when they are boiled so you wouldn't add stock? And at what stage would you add the tomatoes? Would the beans need to be fully cooked?
Merveille! Jai mange ca en grece mais fais a letouffe avec la viande dagnau. Auriez vous en france un bouquin sur les plats du jour avec des recettes francaise? Merci
Could you make a video on the french etiquette or custom regarding cheese? (when at home and when at a restaurant, if applicable). I find almost no one talks about it and some things I've read are very confusing. Also, why is the salad served at the end? Also, I would love to see a full traditional french christmas dinner (From pre-christmas traditional foods to the actual dinner). :) Oh, and what's the name of that fruity jelly-like thing that has royal icing over it?
these are good ideas but I am leaning towards starting new live streaming sessions to cover these non cooking subject but definitely something I want to do at some point!
Anyone else's OCD go crazy wanting to wipe the sauce from the counter? hahaha Anyway. This looks amazing, and as a resident of Creole-centric Southeast Louisiana, its pretty much in my DNA. Excellent.
I am a bit lazy with beans. I cook them in a slow cooker in bulk (1kg batch) and freeze them. You can cook them in a home made broth (unsalted). Slow cooking beans is bit more forgiving than simmering them and the tend to beans stay whole.. I shall make your sauce tomorrow and give it a go. I suspect it is going to be gorgeous.
if you add salt when you brine the beans they are not gone break apart when you cook them. Nice recipe love some beans with bacon in tomato sauce thanks!
As Raj Ray said below it takes 10 minutes on a pressure cooker. I'm Brazilian, he's Indian we have it almost every day. 🤗 (I don't have it every day like before. Global food and recipes changed our way of eating.)
Hi, I know your recipe from Polish cuisine, I come from Poland and we make this recipe under the name Beans in the Bretagne way. Instead of parsley, we add marjoram or oregano. You can also use bean's water instead of chicken stock.
When I learned to cook we always soaked beans overnight. Lately I've just cooked them- no soak in a slow cooker. Works perfectly. They are actually better unsoaked. Try it.
Use a pressure cooker and cook your beans or any dried legumes in 10-15mins! We Mauritians would use a "tempo" (Hawkins brand from India) but I think the French brand SEB makes pressure cookers ("cocotte minute") too.
I have a question, Chef. Recently I have seen a bean preparation video that soaks the dried beans in salted water, rinsed, then cooked as you have demonstrated. I tried it and was pleasantly surprised with the results. What are your thoughts on rehydrating in brine prior to cooking?
Chef I have a few questions. Would the bean stock or left over bean water act like pasta water? Would it have a high starch level? If so could you potentially add some of the bean water to make the tomato sauce have more body or be thicker? Also on an another note could you smash a few beans in the tomato sauce to release the starch to add thickness and body to the sauce?
Dried beans are also your to go pulse for pasta e fagioli. You just prepare some thick cut soffritto (onion, celery, carrots, one garlic clove), then add the soaked and blanched beans, some diced potato, and a tablespoon of tomato pure for color. If you like, add some pancetta or bacon in the soffritto, and add some herbs (rosemary, thyme, sage...), add water or stock and simmer until the beans are done, then add salt and some pasta and finish cooking. Make it with chickpeas and you have pasta e ceci, make it with lentil and you have pasta e lenticchie...
I dont know if what i want to say will be well communicated, i’m Asian and i was having hard time during quarantine. So i started baking at home and found out your channel. I’m grateful that i can get all the information i need and even i love friendly and easy explanation so that can be easily followed even for beginners who have never deal with white kidney bean :)
I hope ur having better now❤️
This channel has easily become one of my favorites. You're very thorough; a great teacher. Keep it up!
I once read from a chef: "The only time I use water is when I prepare a stock."
So very much true!
Chef, can you make a cheese episode? Maybe show a few of the different types you can and can’t cook with (or shouldn’t cook with), melting points and how to make a few different sauces? Thanks for the consideration.
Luke Perret not to sound like a jerk but you proved your own point and I never said anything about American cheese. This is a French cooking channel so I expected French cheese. 😁
I found this channel when I was brain storming for veg/ beans dish. And it changed my view of French food! They're many healthy dishes in your video. Thank you for your helpful video.
my pleasure and welcome 🙂👨🏻🍳
Just finishing up the cooking as my birthday treat for us ... the whole kitchen smells wonderful ... my wife tasted them ... she loves them ... thank you ...
Gas in the bedroom?
I have cooked many beans over the years, now I just learned proper way. Special thanks
Perfect recipe!
Just finished making this...OMG, so, so good!!! Didn't have the cured pork belly so used
smoked prosciutto & guanciale instead. Wow, wow, wow!!!
Thank you for sharing this recipe with us.
I am preparing this dish as I type. I soaked 4 oz. of Navy beans overnight in salt water, and am using my Instant Pot to cook the beans. Once they are cooked, I’ll drain them, and use the “sauté” function to cook the lovely sauce. I had to scale down the recipe because I am cooking only for myself. It’s a fun exercise, and I can’t wait to enjoy these beans. I even ordered myself some duck fat on Amazon, because I have never used it before. Thank you so much, Stephane, for sharing your techniques!
glad to see you are trying the recipe 🙂👍 and yes duck fat is great too 😋
Wow! This is the best French cooking channel! So glad I've found it! Thanks so much, Stephane! You are a really good teacher.
thanks a lot👍👨🏻🍳🙂
Belle recette, merci. I used the same ingredients but swapped out the duck fat for a combination of virgin olive oil and butter. I soaked the beans for 12 hours and skipped the boiling step. Cooked the vegetables and beans for 35mins, beans didn't break up. The other change was I reserved some of the liquid and not discarded it. Then with a good quality chicken stock cube made my stock. Très bon goût!!
I tried this and it’s amazing! I start loving French cooking methods thanks to you!
another great show
Really appreciate the video and info
I tried this recipe and it was the best of the best! I used my own home made chicken stock for this soup.
You have style !
This is awesome! I have a similar dish but we use the “burned ends” of barbecued meat. Pork works best, beef is good, too. This makes me hungry!!
I've just made this and had it for dinner. Quite delicious. It is the perfect dinner party dish as it will be so easy to prepare in advance and heat up on the night. I was quite sceptical about soaking the beans for just two hours. I was always taught to soak them overnight, but two hours was enough and they cooked in about an hour and ten minutes.
I just prepared the dish - it tasted great. Cooking the beans took 2 hours. Some beans broke and I took the shells out before the "wedding" of beans and tomato sauce. Thank you for sharing the recipe!
Stéphane is a true artist
great channel keep em coming brother
Stephen, excellent lesson, notably the two-hour soak, blanch, then cook. And like the comment about bad, good, great regarding the broth. BTW, yours is my favorite cooking channel-simple, clear, authentic, and good timing.
Good job Stéphane.
I love your channel thank you for demystifying Classic French cooking!
I love this recipe. I’ve used it half a dozen times with several different types of beans with good results. Sometimes with the tomato sauce, sometimes not. Some finely chopped spring onion as a garnish is good.
I love your channel. Please keep doing what you're doing.
My country - England should be as proud of our food traditions as you French. The peasant food is so similar between our countries, certainly your northern half. It's all about the ingredients and pretty simple flavourings. Brilliant cooking btw.
Thank you for posting this, Stephen. I can’t wait to prepare this for friends!
Great dish; i love ur channel as much as i love the french cooking 😍
made that 2 days ago; like Lynn Keith below suggested I used the liquid from the beans instead of chickenstock, the result was awesome. Thanks.
I am more excited about the breakfast possibilities here, like putting in some Tobasco and a few fresh eggs before heating it up, and doing a sort of French Ranchero with any left-overs. The dinner style would be fantastic with some sourdough, or even served in a sourdough bowl!
Made this tonight. Only real difference was using a cassoulet style bean.
This. Is. Delicious.
Really, this is simple and very tasty, and will be on my list of things to do regularly.
Thank you chef.
French Pork n Beans lol looks awesome
wow! Such a great dish. Cooking with duck fat takes it to another new level! Bravo Bro!
Absolutely amazing dish. On a whim tried it with a runny fried egg on top. Can recommend.
Thank you Stephan for this one!
my pleasure
I ate mine with two poached eggs and some toast on the side. Really posh version of Beans on Toast.
I love all kind of bean I try to make it at least twice a month , I made the other day lentils I have some bacon fat and olive oil to fry onions and garlic , fat meat, bay leave ,paprika, cooked with chicken broth, yummy 😋
delicious! thank you :)
I love you this is my favourite dish it’s perfect with a good crusty bread, thank you very much for sharing this.
Brilliant 👍🏼
I love beans!! These were the best beans ever. I didn’t have all the ingredients you used, I did have pancetta so I used that...but an excellent dish.
I made this again for dinner tonight, but substituted chicken thighs for pork and adding some smoked paprika to give the sauce a kick. It worked really well. This is a great recipe and so simple to make.
Looks soooo good!
The French do sure have an abundance of vegetable dishes
I really like the style and layout of your photos and videos in your newest content.
I love beans this looks comforting and rustic! Great Job Stephan😋♥️👩🏽🍳🍷
That is so good
great
That looks delicious! I'm going to make that tomorrow. I love your channel, Stephen. Keep up the great work! Always a pleasure to watch what you do, and to learn from you.
Magnifique!!!!
Beautiful! Thanks for the ideas.
Any reasons why you would add the salt (9:19) towards the end of the cooking and not in the beginning?
Adding the salt too early makes the beans hard.
@@Christina-mn7np Oh! Nice to know! Thanks for the heads up :)
Great man, thank you :-D
Those beans look so good. Great flavours in there. Cheers!
I love your cooking. Is there any vegan bean or lentil recipes in french cooking?
I love beans, so appreciate the tips. I’ll modify this recipe to be vegetarian. :)
That sounds really great! How would you do that (this recipe has a lot of meat)?
dragonflycat I’m not exactly sure yet, but the first step is to leave out the meat! 🤣
Next time you cook beans or chickpeas, try adding a teaspoon of baking soda (bicarbonate) to the water in which you soak them overnight. This helps tenderizing legumes and reducing cooking times a lot!
And cuts down the post-repas farting.
@@stuartmcfadzean5097 Also! :-)
Beans in Breton style are what we call it in Poland. In Poland, sausage is added to bacon and seasoned with marjoram at the end. It was a very popular dish during the communist era. To this day, you can buy it at a roadside bistro or outdoor festival.XD
Yake Osicki, I too remember ‘fasolka po bretońsku’ when I lived in Poland for a few years in the sixties. I’ve been trying to reproduce the taste ever since but sadly it is never the same.
White beans are one of my favorites.
We are on a low carb diet so all of the cream meat veg dishes are perfect!
Good source of protein
Any thoughts on using a pinch of baking soda to neutralize some of the acid?
I add about 1 Tablespoon of baking soda to about 2 cups of beans (not black beans) mix well with the water and put in the beans to soak--and I soak at least 8 hours. Rinse, and put about tablespoon in water with beans and bring to boil and turn off heat, let that cool down. Rinse thoroughly to get rid of as much of the baking soda as possible. This removes most of the legume sugar that causes gas and digestive problems.
Loving the accent
Have to give this a try, I am allergic to the baked beans you get in the can. So making them myself makes sense.
This is an amazing recipe! I will try it asap!!! I am just wondering, in the beginning of the video you said this can all be cooked in one pot. How would the recipe change in that case? You wouldn't drain the beans when they are boiled so you wouldn't add stock? And at what stage would you add the tomatoes? Would the beans need to be fully cooked?
for the vegetarians like me out there a nice alternative to the ham hock in your bean water is the rind of a cheese like parmesan
chicken, duck and pork!!
Great job Stephan, thank you for sharing! Can you just tell me, what is your opinion/experience on Sarriette as a spice for beans?
Merveille! Jai mange ca en grece mais fais a letouffe avec la viande dagnau. Auriez vous en france un bouquin sur les plats du jour avec des recettes francaise? Merci
Could you make a video on the french etiquette or custom regarding cheese? (when at home and when at a restaurant, if applicable). I find almost no one talks about it and some things I've read are very confusing. Also, why is the salad served at the end? Also, I would love to see a full traditional french christmas dinner (From pre-christmas traditional foods to the actual dinner). :) Oh, and what's the name of that fruity jelly-like thing that has royal icing over it?
these are good ideas but I am leaning towards starting new live streaming sessions to cover these non cooking subject but definitely something I want to do at some point!
Anyone else's OCD go crazy wanting to wipe the sauce from the counter?
hahaha
Anyway. This looks amazing, and as a resident of Creole-centric Southeast Louisiana, its pretty much in my DNA.
Excellent.
I am a bit lazy with beans. I cook them in a slow cooker in bulk (1kg batch) and freeze them. You can cook them in a home made broth (unsalted). Slow cooking beans is bit more forgiving than simmering them and the tend to beans stay whole.. I shall make your sauce tomorrow and give it a go. I suspect it is going to be gorgeous.
I de love de accent...
Can you add the complete recipe to the descriptions, please?
Stefan, I made your supermarket crepes farcie au bechamel with champignons and turkey bacon. Tres delicious! I wish I could share the photo.
if you add salt when you brine the beans they are not gone break apart when you cook them. Nice recipe love some beans with bacon in tomato sauce thanks!
lol when you were like "look at what I've got here 😏" as if you were being mischievous with your shallots and garlic that was sooo funny
Would grounded thyme work as an alternative to whole thyme?
yes sure
@@FrenchCookingAcademy Merci
i have lots of dried beans and pois chiches in my kitchen cupboard. the only reason they're in glass jars is so I can keep an eye on their levels.
As Raj Ray said below it takes 10 minutes on a pressure cooker.
I'm Brazilian, he's Indian we have it almost every day. 🤗 (I don't have it every day like before. Global food and recipes changed our way of eating.)
Hi, I know your recipe from Polish cuisine, I come from Poland and we make this recipe under the name Beans in the Bretagne way. Instead of parsley, we add marjoram or oregano. You can also use bean's water instead of chicken stock.
When I learned to cook we always soaked beans overnight. Lately I've just cooked them- no soak in a slow cooker. Works perfectly. They are actually better unsoaked. Try it.
Soaking removes the enzyme that gas up your intestines. Always soak lentils
That looks amazing. I love to cook dried beans and am looking forward to fall to do it!
I am using french roquefort infused dry sausage instead of pork belly myself in my legumes (beans or lentils)...
Monsieur, I'm salivating like a rabid dog just by looking at the thumbnail!😋😛😋😜😝
"Every little bean must be heard as well as seen"!
Use a pressure cooker and cook your beans or any dried legumes in 10-15mins! We Mauritians would use a "tempo" (Hawkins brand from India) but I think the French brand SEB makes pressure cookers ("cocotte minute") too.
I have a question, Chef. Recently I have seen a bean preparation video that soaks the dried beans in salted water, rinsed, then cooked as you have demonstrated. I tried it and was pleasantly surprised with the results. What are your thoughts on rehydrating in brine prior to cooking?
Cyril Hudak That’s the way I soak my beans. Of course, I drain the bribe and rinse before pressure cooking. I love the results.
yum
My takeaway from this is to stick my cloves into the halfed onion next time I cook. Looks ridiculous but I won't have to fish for the cloves any more!
great that is exactly the purpose of that🙂👍
This is a technique I've seen in historic recipes as far back as the renaissance period, and I had the same reaction. It's just brilliant.
I use a stainless steel tea ball for my bay leaves and cloves. Fish it out when you’re done!
Chef I have a few questions. Would the bean stock or left over bean water act like pasta water? Would it have a high starch level? If so could you potentially add some of the bean water to make the tomato sauce have more body or be thicker? Also on an another note could you smash a few beans in the tomato sauce to release the starch to add thickness and body to the sauce?
Ur so cute loooooove ur french accent
Oh great! I need to get duck fat. Where do I get it in The Bronx? Delicious recipe, anyay.
Ed Widdows Amazon. You can even order on subscription so you never run out.
Own a duck. That's how we do it here in France.
i like to much
If I'm right u flavored water where beans cooked than throw it away??
I’m Indian so I will use a pressure cooker and cook the beans in 10 minutes. 😀
Same here. I'm Brazilian. 🌹
That is the kind of recipe I was looking for! My friend (from India) gifted me a pressure cooker but we're not used to using them in Ireland 😅
Sarah Prosecco sara we use pressure cooker in Iran . its rapid and dosnt change the taste💐.
Exactly!!! I'm from Mauritius island so it's so funny to see someone cook beans for 1.5hrs
Kuru fasuliye.🙂
This is called Bitswelas in my region
Dried beans are also your to go pulse for pasta e fagioli. You just prepare some thick cut soffritto (onion, celery, carrots, one garlic clove), then add the soaked and blanched beans, some diced potato, and a tablespoon of tomato pure for color. If you like, add some pancetta or bacon in the soffritto, and add some herbs (rosemary, thyme, sage...), add water or stock and simmer until the beans are done, then add salt and some pasta and finish cooking. Make it with chickpeas and you have pasta e ceci, make it with lentil and you have pasta e lenticchie...
I want an old Greek dry bean recipe? please