This is a family favourite going back to 2013. We were in holiday in the SW France when my youngest had 'poulet Basquaise' in a little restaurant tin Bayonne. It's a regional dish they're proud of and I was asked to learn how to make it. We bought a post card with the recipe on and I worked it out, and also a vegetarian option for me.
This is a casserole based on tomatoes and other vegetables, but it's different from a regular tomato sauce.
Ingredients
12 tomatoes
3 peppers
2 cloves of garlic
I onion
About 300g flageolet beans
200g black lentils
About 8 mushrooms
A bit of Balsamic vinegar
A bottle of white wine, or cider
A bottle of white wine, or cider
Smoked paprika
Paprika
Basil
Sunflower oil
Method
Peel and chop the onions, crush the garlic and fry with the oil and spices.
Once the onions have started to soften, add the mushrooms and cook for a few minutes.
Then add the peppers and lentils and cook for 5 mins.
At this point, I split it into two pans as I was making a carnivore option.
Add the tomatoes, basil and flageolet beans and store it up, then add the wine.
If it's not wet enough add some stock. Bring it to the book and then out in an oven at 140 degrees for 2 hours.
Serve with rice or garlic bread, or whatever you fancy.
No comments:
Post a Comment