Recipe no. 400 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 189.
Ingredients
- lard
- onion
- white beans
- cooking water
- salt
- pepper
- nutmeg
- thyme
- bay leaf
- parsley
- household sausage
- salt pork
Preparation
- Browning the onion and adding the beansPut a few spoonfuls of lard and a chopped onion into a saucepan, and let them brown; then add the white beans, cooked three-quarters of the way, after soaking and blanching them as usual.
- Moistening and garnishingMoisten with a little of their cooking water so that they are just barely covered; season with salt, pepper and nutmeg; add a small bouquet of thyme, bay leaf and parsley, a household sausage and a piece of blanched salt pork.
- Cooking and platingLet it finish cooking, covered, until the beans have absorbed all their liquid. Then serve them on a dish surrounded by the salt pork and the sausage, sliced.
Reboul's text
Put a few spoonfuls of lard and a chopped onion into a saucepan, and let them brown; then add the white beans, cooked three-quarters of the way, after soaking and blanching them as usual; moisten with a little of their cooking water so that they are just barely covered; season with salt, pepper and nutmeg; add a small bouquet of thyme, bay leaf and parsley, a household sausage and a piece of blanched salt pork. Let it finish cooking, covered, until the beans have absorbed all their liquid.
Then serve them on a dish surrounded by the salt pork and the sausage, sliced.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| besuscla | to brown |
| blanqueja | to blanch |
| muia | to moisten |
| endreissa | to plate |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 400, page 189. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.