Inglenook RecIpes
Inglenook Recipes
Braised Italian Butter Beans Pair with Cabernet Sauvignon Cask The late summer months brought us lots of fresh Italian butter beans. At the Rubicon Estate Kitchen we shucked them, braised them and used them for purées, salads, and as a side with grilled steak. As we ease into the fall and winter months butter beans can be purchased dried, and then reconstituted by soaking them in water overnight. For the “sachet” use a piece of cheese cloth and some string to create a little pocket to house the aromatic herbs. This will make it easy to remove them at the end.—Winery Chef Alex Lovick Servs 6–8 INGREDIENTS: 1/4 Cup Extra Virgin Olive Oil 3/4 Cup Small Diced Bacon 1 1/2 Cups Small Diced Onion 3/4 Cup Small Diced Carrot 3/4 Cup Small Diced Celery 4 Cups Butter Beans 1 Cup San Marzano Tomatoes 1 1/2 Quarts Chicken Stock Sachet: 4 Medium Smashed Garlic Cloves, 1/2 teaspoon Black Peppercorns, 1 Bay Leaf, 4 Sprigs Thyme 1 Tablespoon Finely Chopped Chives 1 Tablespoon Finely Chopped Tarragon 1 Tablespoon Finely Chopped Parsley 1/4 lb. Butter 2 T Lemon Juice Preparation: Heat a large pot on medium. Add olive oil and bacon. Sauté for about 5 minutes, then add the onions, carrots and celery. Cook until vegetables are translucent and lightly caramelized. Add the tomato and cook, stirring regularly until the tomato is concentrated. Add the beans, chicken stock and sachet. Simmer gently over low heat, stirring occasionally until beans are tender. Have a ladle handy and skim off any foam that comes to the surface. Strain liquid off of the beans (the sachet can be discarded at this point) and reduce by half over medium heat, then add back to the beans. Stir in butter, herbs and lemon juice. Season to taste with salt and black pepper.
Inglenook Recipes
Braised Italian Butter Beans Pair with Cabernet Sauvignon Cask The late summer months brought us lots of fresh Italian butter beans. At the Rubicon Estate Kitchen we shucked them, braised them and used them for purées, salads, and as a side with grilled steak. As we ease into the fall and winter months butter beans can be purchased dried, and then reconstituted by soaking them in water overnight. For the “sachet” use a piece of cheese cloth and some string to create a little pocket to house the aromatic herbs. This will make it easy to remove them at the end.—Winery Chef Alex Lovick Servs 6–8 INGREDIENTS: 1/4 Cup Extra Virgin Olive Oil 3/4 Cup Small Diced Bacon 1 1/2 Cups Small Diced Onion 3/4 Cup Small Diced Carrot 3/4 Cup Small Diced Celery 4 Cups Butter Beans 1 Cup San Marzano Tomatoes 1 1/2 Quarts Chicken Stock Sachet: 4 Medium Smashed Garlic Cloves, 1/2 teaspoon Black Peppercorns, 1 Bay Leaf, 4 Sprigs Thyme 1 Tablespoon Finely Chopped Chives 1 Tablespoon Finely Chopped Tarragon 1 Tablespoon Finely Chopped Parsley 1/4 lb. Butter 2 T Lemon Juice Preparation: Heat a large pot on medium. Add olive oil and bacon. Sauté for about 5 minutes, then add the onions, carrots and celery. Cook until vegetables are translucent and lightly caramelized. Add the tomato and cook, stirring regularly until the tomato is concentrated. Add the beans, chicken stock and sachet. Simmer gently over low heat, stirring occasionally until beans are tender. Have a ladle handy and skim off any foam that comes to the surface. Strain liquid off of the beans (the sachet can be discarded at this point) and reduce by half over medium heat, then add back to the beans. Stir in butter, herbs and lemon juice. Season to taste with salt and black pepper.
