Recipe no. 277 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 135.
Ingredients
- beans
- water
- salt
- onion
- cloves
- lard
- butter
- sausages
- pan juices
- broth
Preparation
- Soaking and cooking the beansSoak the beans the evening before, put them to cook in plenty of water with salt and an onion studded with two cloves.
- Blanching the beansBeforehand, blanch the beans by putting them into cold water and re-covering them with boiling water. If some float after boiling (being different varieties not properly soaked), pour in 1 or 2 glasses of cold water to make them sink.
- Preparing the sausagesBrown in a saucepan the number of sausages needed with lard or butter, take them out onto a plate, brown a chopped onion in the cooking fat.
- Finishing the cookingAdd the cooked beans, season, arrange the sausages in the middle, moisten with a few spoonfuls of pan juices or broth (or failing these, bean broth) and let it simmer gently for about ten minutes before serving.
Reboul's text
Soak the beans from the evening before, then put them to cook in plenty of water with salt and an onion studded with two cloves.
They should first have been blanched by putting them into cold water and then covering them again with boiling water.
It often happens that some of the beans, or at least a few, still float long after boiling; these are beans that were mixed in, that are of a different variety, or that have not soaked properly; a glass or two of cold water is then thrown in, which has the effect of making them sink to the bottom; without this precaution they would remain hard while the others were well cooked.
Meanwhile, brown in a saucepan with lard or butter the number of sausages needed; take them out then onto a plate and, in the fat used for their cooking, brown a chopped onion; add the beans, which should be cooked; season, arrange the sausages in the middle and, after moistening the whole with a few spoonfuls of pan juices or broth, or failing these with the bean broth, let it simmer gently for about ten minutes before serving.
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 |
|---|---|
| atrempa | soak |
| couire | cook in plenty of water |
| blanqueja | blanch |
| reveni | brown |
| besuscla | colour |
| mitouna | simmer |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 277, page 135. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.