I absolutely crave fresh beans like borlotti, fava and white kidney beans or mogettes. I had resigned myself to waiting until late summer for the bean season when I read a post by Roger Stowell with a lovely photo of mogettes that he bought in a jar http://stowell.wordpress.com/2013/04/26/you-can-tell-a-book-from-its-cover/.
I’ve seen those jars many times in supermarkets and fine epiceries but, only familiar with canned beans, I lacked the confidence to try the jarred kind. Roger, as well as an incredible photographer and teacher, is a good discerning cook and if he used a jar, that looked like a green light to me. What I like about mogettes is that, when cooked, they have firm outsides and creamy insides. I should have asked Roger where he bought his.
I should have gone to an epicerie. The best looking jar of beans I could find in the supermarket had a mushy look before I even opened them. Right away I resolved to add lardon (bacon) which cures all, leeks and garlic. If this was to be a soupy potage, at least it would taste good. It’s cold and rainy anyway. Slightly annoyed.
Anyway. After I drained and rinsed the beans, they looked okay. Firm but splitting. In order not to have “Things Fall Apart”, I cooked the broth first and then just warmed the beans in the broth. This worked very well and the beans were delicious.
Mogettes in the Jar
1 jar good quality mogettes, drained and rinsed
1/2 cup lardon/bacon, diced
2 tbsp olive oil
1 large leek, chopped
3 cloves garlic, chopped
1 bay leaf
2 cups chicken broth
Salt and pepper
10 cherry tomatoes, seeded and diced
Brown the lardon in the olive oil, add the leek and garlic, then saute until the leek is tender. Add the bay leaf, broth, salt and pepper, then bring to a boil and simmer for about 15 minutes. Add the beans and simmer on a very gentle flame for 10 minutes. Stir in the tomatoes and enjoy.