French Bean Stew & Petit Pains by water2wine Tags:EuropeEuropeEatsFood 3 comments Bean stew on a base of a mirepoix, some herbs and fresh grated horseradish sautéed in lard and a sauce built with tomato, wine and broth. I used kidney, navy and black beans. Served with crispy smoked bacon, crème fraiche and parsley. Freshly baked bread rolls to mop the sauce with. This is such a gorgeous shade of red. I’m hungry now looks very nice, does it have a specific name i could search? Leave a ReplyYou must be logged in to post a comment.
Bean stew on a base of a mirepoix, some herbs and fresh grated horseradish sautéed in lard and a sauce built with tomato, wine and broth. I used kidney, navy and black beans. Served with crispy smoked bacon, crème fraiche and parsley. Freshly baked bread rolls to mop the sauce with.
3 comments
Bean stew on a base of a mirepoix, some herbs and fresh grated horseradish sautéed in lard and a sauce built with tomato, wine and broth.
I used kidney, navy and black beans.
Served with crispy smoked bacon, crème fraiche and parsley.
Freshly baked bread rolls to mop the sauce with.
This is such a gorgeous shade of red. I’m hungry now
looks very nice, does it have a specific name i could search?