http://www.recipesonrails.com/recipes Recipes On Rails: New Recipes tagged with beans,main http://www.recipesonrails.com/recipes/38 <p><img src="http://www.recipesonrails.com/images/ror_default_thumbnail.png " alt="default"/> </p> <strong>Ingredients:</strong><br/> <p> <em>Default</em><br /> 1.0 pound Beans, Cannellini <br/> 2.0 tablespoon Oil, Olive <br/> 4.0 pound Veal Shanks <br/> 2.0 each Onion <br/> 2.0 stalk Celery <br/> 2.0 each Carrot <br/> 6.0 clove Garlic <br/> 1.5 cup Wine, Red <br/> 1.5 cup Stock, Chicken <br/> 1.5 cup Tomatoes <br/> 3.0 tablespoon Tomato Paste <br/> 1.0 teaspoon Thyme <br/> 1.0 each Bay Leaves <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Soak beans overnight</p> <p>Heat pan over medium high, add oil, brown shanks on all sides (do in <br />batches, don't crowd) <br />Remove shanks, add onion, celery, and carrots. Cook for 5 - 10 minutes <br />till cooked <br />Add garlic - cook 2 more minutes <br />Deglaze with the wine <br />Add drained beans and remaining ingredients. Return shanks to pot. <br />Bring to simmer, reduce heat to low (put in oven at 200) <br />simmer till meat tender and beans done (3 - 4 hours)</p> <p>Season with salt and pepper. </p> </p> <p> <strong>Servings:</strong> 1<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= "http://www.recipesonrails.com/recipes/38 " />http://www.recipesonrails.com/recipes/38 </a> </p> 2012-05-18 07:30:48 UTC http://www.recipesonrails.com/recipes/500 <p><img src="http://www.recipesonrails.com/images/ror_default_thumbnail.png " alt="default"/> </p> <strong>Ingredients:</strong><br/> <p> <em>chicken</em><br /> 12.0 each Chicken Thighs boneless, skinless<br/> 10.0 each Sage leaves, fresh<br/> 2.0 clove Garlic <br/> 1.0 each Onion diced<br/> 0.5 cup Wine, Red <br/> 1.5 cup Stock, Chicken <br/> 2.0 tablespoon Tomato Paste <br/> 8.0 stem Parsley minced<br/> </p> <p> <em>beans</em><br /> 0.5 pound Beans, Cannellini <br/> 0.5 teaspoon salt <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Process the chicken by sous-vide. Season the chicken with salt and pepper. Slice one of the garlic cloves very thinly, and put one thin slice on each thigh. Distribute the sage amongst the thighs. Place them in a bag, seal, and sous-vide at 176 F (80 C) for about three hours.</p> </p> <p> <p>While the chicken is cooking, bring a pot of water to a boil. Put beans in a casserole, with the garlic clove, and sprinkle with the salt. Pour sufficient water over the beans to cover by an inch or so. Put into a preheated 250 F oven. Bake till the beans are tender, stirring every half hour or so. Add additional water as needed.</p> </p> <p> <p>Drain the chicken, reserving the liquid. </p> </p> <p> <p>In a pan large enough to hold all the chicken, saute the onion and remaining garlic (minced) in some olive oil (or chicken fat) till tender. Add the chicken, and deglaze pan with the wine. Reduce till almost dry. </p> </p> <p> <p>Drain the beans. Add the drained beans, remaining sage, diced, and the chicken stock to the chicken. Stir in the tomato paste (you can add the paste to the stock before adding to the pot if you want). Stir and season with salt and pepper. </p> </p> <p> <p>Cook till proper consistency (your choice). Add minced parsley and serve.</p> </p> <p> <strong>Servings:</strong> 4<br /> <strong>Prep Time:</strong> 4 hours <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= "http://www.recipesonrails.com/recipes/500 " />http://www.recipesonrails.com/recipes/500 </a> </p> 2012-05-19 07:51:11 UTC