I haven’t always had access to fresh beans. What a pity because fresh beans cook up faster and creamier. The borlotti bean is a relative of the kidney bean, but you wouldn’t think it. The kidney is the “bush baby”(John Deere) of beans; big, red and offensive in a chili. Sorry to anyone who makes this kind of chili. Really. Mea culpa
Then you have the fresh borlotti bean, rival to the mogettes of Vendee (can’t wait until it’s the season), a gourmet queen of a bean that can hold it’s own with the elegant duck breast. It’s a shame, but I didn’t get any pictures of the finished beans in a pretty bowl because I was preparing lunch, food for the block party and getting my hair done at the same time. I had decided to use the recipe I found in this month’s Saveurs but as I was preparing the beans, I took issue. No onion, no garlic, no bay leaf! Not possible! Taking matters into my own hands, I sauteed some onion and garlic but then realized that the rosemary called for would elevate these beans to an eminence far beyond my rustic bay leaf. Rosemary, garlic and onion, yes. I’m making these beans again, with pictures, in a pretty bowl!
Duck Breast with Fresh Borlotti Beans
2 tbsp brown sugar
1/2 inch fresh ginger, chopped
1 garlic clove chopped
1/2 cup soy sauce
Juice of 1/2 lemon
1 duck breast, fat scored in a diamond pattern
1/2 onion, thinly sliced
2 garlic cloves, chopped
1 tbsp olive oil
2 cups of fresh borlotti beans, shelled
3 cups of chicken broth
2 tops of fresh rosemary sprigs
Salt and pepper
Mix the brown sugar, ginger, garlic, soy sauce and lemon juice together, then pour over the duck breast and set aside.
Saute the onion and garlic in the olive oil. Add the beans, broth, rosemary sprigs, salt and pepper. Cook for 40 minutes.
Sear the duck breast in a hot, pretty, cast iron skillet like Frugal’s, about 4 minutes per side. Serve with the beans.
Wine suggestion: Bourgogne Aligote