tag:blogger.com,1999:blog-18071407.post199083623313868513..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: Red beans cooked in red wineKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-18071407.post-70387472113937522062016-06-28T11:15:16.108+02:002016-06-28T11:15:16.108+02:00I have also started blogging and would love to sha...I have also started blogging and would love to share such stuff with readers. <a href="http://theee-lookbook.blogspot.in/" rel="nofollow"> The LookBook</a> Anonymoushttps://www.blogger.com/profile/10003993328598509817noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-16115764329257347102016-06-28T09:41:34.331+02:002016-06-28T09:41:34.331+02:00Regarding the saucisse de Montbéliard and cooking,...Regarding the <i>saucisse de Montbéliard</i> and cooking, <a href="http://www.leporc.com/cuisson-decoupe-preparation/morteau-ou-montbeliard-de-delicieuses-saucisses-cuire.html" rel="nofollow">look at this page</a>.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-17832448919720854632016-06-28T09:37:41.865+02:002016-06-28T09:37:41.865+02:00I believe you can buy Montbéliard sausages either ...I believe you can buy Montbéliard sausages either raw or cooked. You have to look carefully at the label, or ask the butcher, when you buy them.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-30812617579861553902016-06-28T09:21:57.901+02:002016-06-28T09:21:57.901+02:00I wanted to try Toulouse sausage, but I think Mont...I wanted to try Toulouse sausage, but I think Montbéliard would heve been better; and what's more, it's already cooked. Saves time!chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-2076641131141160062016-06-28T08:40:35.111+02:002016-06-28T08:40:35.111+02:00I think I would use smoked Montbéliard sausages wi...I think I would use smoked Montbéliard sausages with the beans, even though I'm partial to Toulouse sausages. As for olive (or other) oil vs. butter, that's a personal choice. I've been known to use duck fat. I like the idea of cooking the beans first, draining them, and then making a roux sauce with as much of the liquid as you want to use. Then you can get the thickness you want.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-57284676262286926582016-06-28T08:28:39.546+02:002016-06-28T08:28:39.546+02:00In the US, I use Kielbasa (Polish sausage)in my re...In the US, I use Kielbasa (Polish sausage)in my red bean recipe. That sausage gives it a very good taste. chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-41115725010327029862016-06-28T07:58:23.354+02:002016-06-28T07:58:23.354+02:00In order not to have too much fat, I sauté the oni...In order not to have too much fat, I sauté the onion and the bacon in some olive oil. When they're cooked I sprinkle with flour, let it cook two or three minutes and then pour the red wine, little at a time, to make the roux. Et voilà!chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-21073486777533957712016-06-28T07:50:02.486+02:002016-06-28T07:50:02.486+02:00Great minds... Yesterday, I had for lunch leftover...Great minds... Yesterday, I had for lunch leftovers of <i>haricots rouges au lard fumé</i> I cooked earlier this month. As you suggested, I used canned beans and it worked great. Even though I love carrots, probably less than you, I didn't put any in my concoction. In addition to the <i>lardons fumés</i> I put chunks of two <i>saucisses de Toulouse</i> previously cooked. If I have to say so myself, it was delicious. <br /><br />P.S. All this is written post-breakfast!chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.com