Comments on: Bean bewildered too long…

By: The incredible lightness of bean « How to shuck an oyster

The incredible lightness of bean « How to shuck an oyster — Tue, 09 Feb 2010 22:10:07 +0000

[...] result will be much better. I used whatever white dried beans were in the pantry (since I solved my bean dilemmas of yore I have given up caring what the difference may be between navy, cannellini, haricot & so [...]

By: Charlotte

Charlotte — Fri, 17 Jul 2009 07:14:03 +0000

Good luck Lynda, am sure they’ll be just perfect. Since I wrote that post I’ve been going nuts with the dried beans as I barely care which are in what now – have got some soaked & cooked borlottis in a veg soup as we speak. Enjoy your cassoulet.

By: Lynda

Lynda — Fri, 17 Jul 2009 07:04:33 +0000

I was looking for haricot beans so I can cook a cassoulet, I have ended up with dried ‘white’ kidney beans, which are soaking as we ‘speak’, hope these will be OK. At least I now know that haricot beans are called by a few other names which will now be easier to find.

By: Becoming broad-minded… « How to shuck an oyster

Becoming broad-minded… « How to shuck an oyster — Thu, 09 Jul 2009 11:58:13 +0000

[...] lamb, mint and pea pie Becoming broad-minded… July 9, 2009 Having got my dried bean anxieties off my chest, I am happy to report that I am now running my fingers through those slippery little beauties at [...]

By: Stephanie Clifford-Smith

Stephanie Clifford-Smith — Mon, 06 Jul 2009 06:52:02 +0000

I think I’ve had those pale green flageolets here Caroline. John Newton gave me some that he’d bought at a Spanish deli in Liverpool St I think. Very jolly good they were too. Dried though, not canned.

By: Charlotte

Charlotte — Sun, 05 Jul 2009 23:44:17 +0000

Now someone has just told me of these canned flageolets – you can get them in Melbourne apparently, in selected Coles supermarkets. I have promised the teller that they are available in Sydney – eek!

By: Caroline

Caroline — Sun, 05 Jul 2009 23:17:07 +0000

My French mum has having a terrible time trying to find Lima beans in London… while I pine here for flageolets, the lovely pale green beans that are SOooooo delicious with roast lamb. You can get them sometimes at the Essential Ingredient, but nowhere else that I know of. Mum cooks them traditionally with French beans ( isn’t that confusing?!) and lots of finely chopped garlic and fresh parlsey. I like to drizzle mint sauce on them even though the sauce should really be going on the meat. No other bean tastes as good, I reckon. In France, they are available tinned in any supermarket, but they have not made the grade here… along with the other French thing I really miss: corn salad, otherwise known as mache ( with an accent on the A like a small hat) Sweet small leaves, much less harsh and chewy than all those curly or peppery things…

By: doctordi

doctordi — Wed, 01 Jul 2009 08:28:04 +0000

(I’m sold on Stephanie’s pitch now myself… must experiment.)

Well done, Charlotte, that’s a great return to bean-counting/stalk growing – and needless to say I love your reward system!

By: jbail

jbail — Wed, 01 Jul 2009 06:33:27 +0000

1400 is a lot of beans, well done Ms Charlotte.

By: Charlotte

Charlotte — Wed, 01 Jul 2009 03:24:11 +0000

Ah, OK, thankyou!! I hereby embrace freedom to ignore bean plethora! I am instigating a new regime, as of today – returned to writing novel (blechh) this morning and did a solid 1400 words. New rule is if I write well in the morning I get to cook in the arvo. So am off to make proper cassoulet for friend with brand spanker new baby boy. With PROPER beans.