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Flageolets with Autumn Greens and Fresh Bacon

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Introduction

Flageolets with Autumn Greens and Fresh Bacon offers a delightful twist on the classic French flatbread, introducing an array of autumn flavors. This unique recipe marries the essence of fall through its use of vibrant greens, savory bacon, and flageolet beans that are both nutritious and deeply satisfying.

Tips for this Recipe

For optimal results with Flageolets with Autumn Greens and Fresh Bacon, ensure all ingredients, especially the soaked flageolet beans, are fresh. Soaking is key to reducing cooking time and achieving the perfect texture. Don’t forget to use your kitchen scale for precise measurements of the sugar-salt mixture for the crepe batter.

Why you will love this recipe

This dish is a symphony of seasonal ingredients that not only taste heavenly but also pack a nutritious punch. The fusion of sweet, salty, and savory flavors with the wholesome goodness of autumn greens makes it an unforgettable meal for any occasion.

Ingredients

  • 1/4 pound fresh bacon
  • 2 cups kosher salt mixed with 2 cups sugar
  • 2 cups dried flageolet beans, soaked overnight and drained
  • 1 carrot, halved
  • 1 onion, quartered
  • 1 whole head garlic, halved widthwise
  • 1/4 cup dried apricots, roughly chopped
  • 2 bay leaves
  • 1 dried ancho chile
  • About 2 tablespoons fino sherry vinegar
  • Salt (for seasoning)
  • Freshly ground black pepper
  • A few leaves Tuscan kale
  • A few leaves black kale
  • A few leaves mustard greens
  • Good olive oil for drizzling

Adviced equipments

To prepare Flageolets with Autumn Greens and Fresh Bacon, you’ll need:
– Electric Crepe Maker (for crepes)
– Indoor Electric Griddle (for griddles)
– Silicone Non-Stick Spatula (for flipping and cleaning)
– Medium Heavy Duty Skillet (for traditional cooking of flagolets)
– Bamboo Cutting Board (for chopping ingredients like autumn greens)
– Digital Kitchen Scale (for precise measurement of ingredients)
– Portable Electric Mixer (for mixing batter)

History of the recipe

The history of Flageolets, a traditional French flatbread dish, dates back centuries. While variations exist across regions and times, this modern rendition with autumn greens and bacon embodies the spirit of innovation by blending classic ingredients in new ways to celebrate seasonal produce.

Fun facts about this recipe

Flageolets with Autumn Greens and Fresh Bacon brings a creative twist to the traditional dish. The combination of sweet, salty, and savory flavors reflects the diverse palate of contemporary cuisine while honoring the rustic charm of French cooking.

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Flageolets with Autumn Greens and Fresh Bacon

Flageolets with Autumn Greens and Fresh Bacon

amanda

Equipment

  • - Electric Crepe Maker: A non-stick skillet designed for making crepes quickly, with even cooking capabilities and batch storage function.

  • - Indoor Electric Griddle: Larger capacity griddle suitable for multiple simultaneous crepe or flatbread cooking on a non-stick surface.

  • - Silicone Non-Stick Spatula: High quality spatula ideal for flipping crepes without damaging the pan, with excellent non-stick capabilities.

  • - Medium Heavy Duty Skillet: Stainless steel skillet used to cook traditional flaguolets on a stovetop, controlling heat and cooking time for a non-stick base.

  • - Bamboo Cutting Board: Essential kitchen tool for chopping ingredients like autumn greens needed for the flaguolet recipe.

  • - Digital Kitchen Scale: Accurate measurement tools essential for precise batter weighing to ensure crepe consistency in quality.

  • - Portable Electric Mixer: Utility item for quickly whisking or mixing batter ingredients before cooking, suitable for various preparation setups including griddles or electric crepe makers.

Ingredients

  • 1/4 pound fresh bacon

  • 2 cups kosher salt mixed with 2 cups sugar

  • 2 cups dried flageolet beans, soaked overnight and drained

  • 1 carrot, halved

  • 1 onion, quartered

  • 1 whole head garlic, halved widthwise

  • 1/4 cup dried apricots, roughly chopped

  • 2 bay leaves

  • 1 dried ancho chile

  • About 2 tablespoons fino sherry vinegar

  • Salt

  • Freshly ground black pepper

  • A few leaves Tuscan kale

  • A few leaves black kale

  • A few leaves mustard greens

  • Good olive oil for drizzling

Instructions

1

Instruction 1

Pack the fresh bacon in the salt and sugar mixture, cover, and refrigerate for up to 4 hours. Rinse and pat dry, then cut into 1/2-inch cubes.
2

Instruction 2

Combine the bacon, beans, carrot, onion, garlic, apricots, bay leaves, and chile in a pressure cooker and add cold water to come an inch above the beans. Fit the pressure cooker with the lid and raise the temperature to high until it starts to whistle. Reduce to the lowest setting and cook until the beans are creamy and cooked through, roughly 25 minutes. Remove the lid and adjust the seasoning with vinegar, salt, and pepper. Alternately, bring the ingredients to a boil in a large, heavy-bottomed pot and immediately reduce the heat to a simmer. Cook, covered, until the beans are thoroughly cooked through and creamy, roughly 1 3/4 hours.
3

Instruction 3

Remove the large aromatic vegetables, garlic, chile, and bay leaves from the pot and discard. They've done their flavoring job. Coarsely chop the greens or tear with your hands, then fold them into the beans. Simmer for another 5 minutes, or until the greens are tender.
4

Instruction 4

Serve with warm crusty bread and a healthy dose of olive oil.
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