Friday, August 3, 2012
Four bean and bacon ragout with green pepper puree and poached egg
This is a less-fancy copy of something we've been serving at the restaurant lately. As you might imagine, it is very delicious, even in the less-fancy version.
I used a combination of four different kinds of dried beans: garbanzo, red kidney, black, and pinto. I soaked them for a day, then threw them into the CrockPot with water and pork broth until they were cooked through.
I then fried up some bacon, and mixed that with the cooked beans. I added salt and pepper to taste.
I cut up two bell peppers, steamed them in a pan with a little chicken broth, then dumped all that into the food processor and pureed it.
To serve, put some green pepper puree in the bottom of a bowl, and top that with bean and bacon ragout. Add a poached egg on top, and more salt and pepper to taste.
It's the most exciting thing I've done with beans in a while.