Viv Posted March 16, 2006 Share Posted March 16, 2006 What are they called over here?Could they be haricot blanc? They seem a bit small or something called haricot lingots, which I have never seen except on the side of a packet. Link to comment Share on other sites More sharing options...
Opalienne Posted March 16, 2006 Share Posted March 16, 2006 I just bought some fresh ones in Brussels and will cook them tonight (with garlic, chili, lardons, chorizo, onions and tomatoes - really good). Here in Belgium they are haricots de Lima Link to comment Share on other sites More sharing options...
The Riff-Raff Element Posted March 16, 2006 Share Posted March 16, 2006 Haricot lingots are just anothor white bean - used to make cassoulet, Ithink. I've seen butter beans only in shops selling middle Easternfoods, and I've never seen them refered to in French as anything otherthan "gros haricot blanc" which rather suggests that they might notfigure large in the national cusine! Link to comment Share on other sites More sharing options...
Clair Posted March 16, 2006 Share Posted March 16, 2006 [quote user="jond"]Haricot lingots are just anothor white bean - used to make cassoulet, Ithink. I've seen butter beans only in shops selling middle Easternfoods, and I've never seen them refered to in French as anything otherthan "gros haricot blanc" which rather suggests that they might notfigure large in the national cusine! [/quote]haricot du Cap, haricot dit de Lima, haricot de LimaYou're right Jond, they're not widely used as there are so many other haricots widely available...My favourite haricots are flageolets verts served warm to accomapny a gigôt d'agneau (saignant of course!) à l'ail or cold en vinaigrette with sliced red onions and tuna... Miam miam! Link to comment Share on other sites More sharing options...
Viv Posted March 16, 2006 Author Share Posted March 16, 2006 [quote user="Clair"][quote user="jond"]Haricot lingots are just anothor white bean - used to make cassoulet, I think. I've seen butter beans only in shops selling middle Eastern foods, and I've never seen them refered to in French as anything other than "gros haricot blanc" which rather suggests that they might not figure large in the national cusine! [/quote]haricot du Cap, haricot dit de Lima, haricot de LimaYou're right Jond, they're not widely used as there are so many other haricots widely available...My favourite haricots are flageolets verts served warm to accomapny a gigôt d'agneau (saignant of course!) à l'ail or cold en vinaigrette with sliced red onions and tuna... Miam miam![/quote]I have tried a recipe for gigôt d'agneau with flageolet verts, which I saw on th side of the packet for dried flageolets and it was really nice, but this is a recipe for butter bean soup with crispy bacon by Raymond Blanc ( BBC website), which I thought would make a tasty cheap lunch. I like trying different recipes for beans and pulses as I don't use them as much as I should and they are so healthy and economical. Link to comment Share on other sites More sharing options...
The Riff-Raff Element Posted March 16, 2006 Share Posted March 16, 2006 Last year someone served us a gigotentier slow roasted (GM1 for about five hours - hardly saignant) over flageolets verts so that the fat mingled withthem and turned them into a sort of oncious mush and the meat fell from thebone...this really was rather good. I've had problems in France trying to persuade restaurateurs to serve this Englishman meatcooked on the rare side, so ingrained amongst some is the belief that I couldnot possibly want to eat it. In Paris once I asked for a steak tartare. The muppet who took the orderscurried off to fetch the maitre d'hôtel, who, much to the crushing embarrassmentof my wife and I, insisted that what I wanted (and indeed was going get) was anice entrecote, well done. That wasn’t even on the menu… Eventually, and veryreluctantly I was given what I had asked for, and the staff hovered around tosee whether or not I would actually eat it. Silly sods. Link to comment Share on other sites More sharing options...
Viv Posted March 16, 2006 Author Share Posted March 16, 2006 Ah !I just don't think the French have got the hang of beef ( sorry Clair)I like my beef dark almost maroon with yellow fat, but everywhere I go it's blood red. I am happy that I can get fillet of beef far, far cheaper than in the UK but a sirloin costs a ridiculous price and its nowhere near as good. Link to comment Share on other sites More sharing options...
The Riff-Raff Element Posted March 16, 2006 Share Posted March 16, 2006 [quote user="viva"]Ah !I just don't think the French have got the hang of beef ( sorry Clair)I like my beef dark almost maroon with yellow fat, but everywhere I go it's blood red. I am happy that I can get fillet of beef far, far cheaperthan in the UK but a sirloin costs a ridiculous price and its nowherenear as good.[/quote]It does rather depend, I think. We've got a couple of local butcherswho really know their suppliers and get the most incredible beef. Ittook us a while to find them though...if you're cooking more withbeans, have you tried Rose Elliot's "The Bean Book?" I'm not vegetarian(well, I was once, but it was only part of a complex plot to getgirls), but this book is really excellent. Link to comment Share on other sites More sharing options...
Patf Posted March 16, 2006 Share Posted March 16, 2006 There is a type of bean, haricot de Soisson, which looks more like abutter bean. I bought some in Intermarche a while ago and can'tremember if the were raw or pre-cooked. I think the word " haricot " isa generic word for bean in france. Pat. Link to comment Share on other sites More sharing options...
Viv Posted March 16, 2006 Author Share Posted March 16, 2006 [quote user="jond"] I'm not vegetarian (well, I was once, but it was only part of a complex plot to get girls), but this book is really excellent.[/quote]That's a new one on me! I could see how the "no snap in his turtle " as seen on Friends (yes I admit to watching it first time round) would work with us women, but not vegetarianism. Did you ever go for walks with cute looking babies, that was supposed to work as well.Anyway, I haven't tried the recipes in that bean book, I sort of like beans as an alternative to potatoes but I do need my meat! Link to comment Share on other sites More sharing options...
Val_2 Posted March 17, 2006 Share Posted March 17, 2006 Plenty of butter beans to be found with the dried peas and beans in the supermarkets. Make sure you soak them well overnight first. Link to comment Share on other sites More sharing options...
The Riff-Raff Element Posted March 17, 2006 Share Posted March 17, 2006 [quote user="viva"][quote user="jond"] I'm not vegetarian (well, I was once, but it was only part ofa complex plot to get girls), but this book is really excellent.[/quote]That's a new one on me! I could see how the "no snap inhis turtle " as seen on Friends (yes I admit to watching it first timeround) would work with us women, but not vegetarianism. Did you ever gofor walks with cute looking babies, that was supposed to work as well.Anyway, I haven't tried the recipes in that bean book, I sort of like beans as an alternative to potatoes but I do need my meat![/quote]Ah - I said it was a complex plot rather than a successfulone, but then teenaged boys go through an extremely unappealing stagein their physical development and will try almost anything.Re. Lima / Butter beans. It does sound as though they might be moreeasily available in other parts of this Great Nation: here, ourselection of dried pulses is very limited. No pinto beans, nor blackbeans, let alone anything more complex. The seeds can be had from thelikes of Baumaux, and growing them is dead easy (good for the soiltoo). We eat pulses in one form or another four or five times week. Link to comment Share on other sites More sharing options...
Opalienne Posted March 17, 2006 Share Posted March 17, 2006 If you can get the fresh ones they're much better (and quicker to cook). I forgot the thyme in yesterday's idea for them, BTW. Link to comment Share on other sites More sharing options...
Christine Animal Posted March 17, 2006 Share Posted March 17, 2006 .. and not to be confused with "haricot beurre" which is a different type of bean, string bean but yellow. Link to comment Share on other sites More sharing options...
Missy Posted March 17, 2006 Share Posted March 17, 2006 If you are after beans the size of the english butter bean, you need to look for 'Haricot de Soisson'. They are slightly bigger than the butter bean but just as delicious. Prepare and cook the same as any other dried beans (haricot sec). Very easy to grow too if you are green fingered. Link to comment Share on other sites More sharing options...
Viv Posted March 17, 2006 Author Share Posted March 17, 2006 Thanks for all the suggestions.Is it just red kidney beans that are toxic if they aren't soaked and boiled properly? Link to comment Share on other sites More sharing options...
Missy Posted March 18, 2006 Share Posted March 18, 2006 Red kidneys are slightly toxic but beans, on the whole, if not cooked well are very hard on your stomach/digestive system. So cook them maybe 10 minutes more than recommended on recipes, add a teaspoon of bicarbonate of soda and/or a big handful of fresh mint. Grand-Mother's tricks to lessens the after effects of eating beans - if you don't want to be taxed for polluting the ozone layer [;)] ! Link to comment Share on other sites More sharing options...
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