Fall is here, and with it, comes my desire for delicious braises and stews that are rich after cooking for hours. This hits the deep flavors traditional of French Provincial cooking with few ingredients... without the time. Because, let's keep it real, a lot of times we can't wait 8 hours - this recipe can be on the table in an hour using the Instant Pot or Pressure Cooker as the pressure cooker will cook the dry beans for you without the wait (or I think can also be made in the Slow Cooker over 6-8 hours, though I still haven't tried it)! Trust me, the family will savor every last bite.
Time: 1 Hour, with the food under pressure for 30 minutes.
Note: If making with a Slow Cooker/Crock Pot, I would pre-slack the beans overnight, and then rinse in the morning prior to adding it in Step 3.
As they say in my country, Buen Provecho! Let me know what you think in the comments below!
3/8/2020 04:41:56 pm
I followed the recipe exactly. All the beans sunk to the bottom and burned. I got a burn notice within 5 minutes.
3/20/2021 01:19:23 pm
I bet it was the flour not the beans. I made a stew thickened with cornmeal and I had a burn error both times I made it.
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