This is for now the last post I write about cooking from Barefoot Contessa's Foolproof. I can't believe I've made FIVE recipes from it already: not surprisingly, all turned out great!
I decided to make Ina's recipe for white beans to go along with the Four Hour Lamb. Ina said to use dry French flageolet beans, but I did not find them at my grocery store and used regular white beans, which had to be soaked overnight.
The recipe is pretty simple: you saute bacon, onions, fennel and carrots in a large pot. Then add garlic. I left out rosemary, but did use bay leaves. I also added a tablespoon of bourbon smoked paprika. A bit of broth and water got added and then in went the beans. My favorite part about the recipe was the fact that there was no celery involved.
My least favorite part about the recipe was that it took over an hour to cook in the oven. I think you can easily use canned beans and reduce the cooking time by half.
Here's the final product:
I'm putting Foolproof back on my bookshelf for now. I'll be posting a few of my own creations next, so come back ;)