Beans a la Bourgeoise
A simple and flavorful bean dish, stewed with shallots, herbs, and a touch of sweetness, then finished with egg for richness.
Ingredients
- 1 cup Dried beans (navy, cannellini, or similar) (Soaked overnight)
- 2 tablespoons Butter
- 1 small Shallot (Finely chopped)
- 1 teaspoon Dried savory herbs (Or a mix of thyme, rosemary, and oregano)
- 1 cup Water (Approximately)
- 1 teaspoon Sugar
- 1 large Egg (Beaten)
- 0.25 teaspoon Salt (To taste)
- 0.125 teaspoon Black pepper (To taste)
Instructions
- 1In a saucepan, melt the butter over medium heat. Add the chopped shallot and sauté for 2 minutes, until softened. Add the savory herbs and toss for another minute to release their fragrance.
- 2Add the soaked and drained beans to the saucepan. Toss them with the shallot and herb mixture. Add just enough water to moisten the beans, about 1 cup.
- 3Add the sugar, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and simmer for 20-30 minutes, or until the beans are tender.
- 4Remove the saucepan from the heat. Gradually whisk in the beaten egg, stirring constantly to prevent curdling. Return to low heat and cook for another minute, stirring continuously, until the sauce thickens slightly. Do not boil.
- 5Serve the beans hot as a side dish.