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Ingredients : 500 gr blanched Label Rouge and IGP
Tarbais Haricots, a good walnut-sized knob of butter or duck
fat (or equal quantity of oil), 2 tbsp chopped parsley, 1
whole egg, salt, pepper, 150 gr smoked lardons, 1 tbsp fresh
cream, 1 leek, 1 sprig thyme or powdered equivalent, 1
onion, 1 tbsp chopped chives.
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Preparation : Bring a pan
of salted water to the boil, then throw in the white haricot
beans. Cook for 30 minutes. Top and tail the leeks, remove
any yellowed leaves, cut into four.
Wash leeks well to remove sand. Slice into 1 cm rounds. Top
and tail the onions, then cut them in half vertically. Peel
them – Careful they don’t make you cry ! Slice them into
semi-circles. Set everything aside on the work surface.
Snip up the chives and parsley. Saute the lardons on a low
heat until they are golden. Add the leeks, onions, thyme,
salt and pepper. Cook on gentle heat till done. Mix in the
Tarbais Haricots. Continue cooking on a low heat.
Using a fork, beat the cream, egg, parsley and chives in a
bowl until thoroughly blended. Stir well into the bean
mixture. Taste, adjust the seasoning and serve immediately.
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RECIPES :
