Bean Fricassee Recipes

FRICASSEE OF GREEN BEANS

Steps:

• Cook the beans in boiling water for 10 minutes, drain then add parsley, butter, garlic and salt, simmer for 10 minutes.
• Remove from the heat and stir in the beaten egg yolk, lemon juice and Parmesan cheese.
• Serve immediately.

POULET A L'ESTRAGON WITH RICE PILAF AND YELLOW WAX BEAN FRICASSéE

Steps:

• Bring a large pot of salted water to a boil and set a bowl of ice water on the side. Score an X on the bottoms of the tomatoes. Boil them for 5 seconds, or until the skins loosen on the bottom. Strain and peel under cold running water; set aside.
• In a 5-quart (4.7L) braising pan over medium-high heat, melt the butter with the oil. Season the chicken on all sides with salt and pepper.
• Add the chicken to the pan skin-side down and sear until golden brown on both sides, about 10 minutes total. Transfer the chicken to a platter, set aside, and strain all but 1 tablespoon (15ml) fat from the pan.
• Reduce the heat to medium and add the shallots and onions to the pan. Cook, stirring, until the shallots are soft. Add the tomato paste and flour and cook, stirring, for another minute. Add the vinegar, bring to a simmer, then stir in the chicken stock. Bring to a simmer, making sure to scrape the bottom of the pan. Return the chicken to the pan with half of the tomatoes and the tarragon. Cover and simmer for 10 minutes, stirring occasionally. Add the remaining tomatoes, cover, and simmer for another 20 minutes, or until the chicken is cooked through.
• For the Rice Pilaf, rinse the rice with cold water until it runs clear. Heat the olive oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until translucent. Add the rice and stir to coat. Add the butter, chicken stock, salt, bay leaf, thyme and tarragon and bring to a simmer. Cover and cook undisturbed over low heat for 10 to 15 minutes. Turn off the heat and rest, covered, for 5 minutes. Remove the lid and fluff the rice with a fork.
• For the Yellow Wax Bean Fricassee, bring a large saucepan of salted water to a boil. Add the beans and boil for 4 minutes or until tender. Strain, return the beans to the pan over medium-low heat, and toss with the butter. Season with salt and pepper and toss in the tarragon leaves just before serving.

FRICASSéE OF BEEF AND FAVA BEANS

Steps:

• Cook fresh fava beans in large pot of boiling salted water 2 minutes. Drain favas. Place in large bowl of ice water. Drain. Slip outer skin off each bean and discard skin; place beans in large bowl. (If using frozen beans, do not blanch.)
• Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over high heat. Working in batches, add beef and sauté just until browned on both sides, about 2 minutes. Transfer beef to medium bowl.
• Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium heat. Add onions; sauté until tender and golden, about 15 minutes. Add fava beans; sauté 5 minutes. Remove from heat; cool 15 minutes.
• Meanwhile, whisk whipping cream, lemon juice, egg yolks, salt, and pepper in small bowl to blend. Stir cream mixture into fava bean mixture. Cook over medium-low heat just until sauce thickens slightly and mixture is heated through, about 6 minutes (do not boil). Add beef and stir until heated through, about 3 minutes. Transfer fricassee to rimmed platter. Sprinkle with mint.

CHICKEN FRICASSEE WITH SPINACH AND CANNELLINI BEANS

Steps:

• In a heavy large pot heat oil over medium.
• Add in the mushroom slices and cook until all the liquid is evaporated (about 8 minutes).
• Add in the onions, garlic, dryed pepper flakes and thyme; saute over medium heat for about 5 minutes.
• Add in sherry; simmer for 2 minutes.
• Transfer the mixture to a small bowl.
• Season the chicken strips with seasoning salt and pepper.
• Add in more oil if neded to the pot.
• Add in the chicken, stirring until browned.
• Add in 2 tablespoons flour stir to coat the chicken evenly.
• Add in the chicken broth with the onion/mushroom mixture; bring to a boil, stirring with a wooden spoon; simmer for about 25 minutes (you can cook a little longer if desired).
• After about 25 minutes, add in the spinach chopped spinach, whipping cream, mustard and paprika (if using); simmer for about 5 minutes (at this point you can add in about 1/4 cup Parmesan cheese if desired) then season with salt and pepper.
• Sprinkle with more grated Parmesan cheese, or pass the cheese at the table.