Yellow Eye Stuben Beans au Jus

Sarah Mickey All Recipes, Bean & Lentil Recipes 2 Comments


While you can simply use a basic bean cooking method to prepare beans, this recipe adds flavor and moisture by slowly reducing chicken stock down to a flavorful sauce.

Ingredients: (Makes 6 Servings)
½-1 cups dry Stuben Yellow Eye Beans (could substitute Flageolets, Scarlet Runner Beans, or Rice Beans, adjusting cooking time in step 2)
2 Shallots, thinly sliced
3 sprigs Fresh Thyme
1 cup Chicken Stock
Olive Oil
Salt & Pepper to taste

1.  Soak the beans overnight in water & rinse them off.

2.  Add them to a pot of fresh water and cover, bring the water to a boil for three minutes, then reduce to a simmer for 60-90 minutes (until tender).

3.  Strain the beans.

4.  Sweat the shallots in olive oil in a pot until translucent.

5.  Add the sprigs of thyme and the cooked beans.  Deglaze with the chicken stock.

6.  Bring the stock to a simmer, and cook until the chicken stock has reduced to a sauce-like consistency.

7.  Season with salt & pepper.  Serve.


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Comments 2

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