A lot of Color & a few Beans

Fall Colors

In just a few hours, clocks will go back to standard time here in Europe. A good time, I thought, to celebrate another seasonal change, leaf color. We don’t have majestic maples nor delicate aspen around us, just vines. Vines and assorted evergreens.

Fall Colors

So let’s immerse ourselves in some crazy vines, shall we?

Fall Colors

Fall Colors

 

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Fall Colors

Fall Colors

Fall Colors

All that color made me hungry. Let’s whip up a quick and nutritious meal. Quick, that is to say, if you remembered to soak the haricots Tarbais for a few hours in the morning. Should you have forgotten, that’s alright, too. Bring the beans to a boil and cook for about 15 minutes. Drain and start again with fresh cold water. To flavor the cooking water, I like to use a small “pot” of vegetable bouillon.

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In the background, a portion of frozen chunky tomato sauce with yellow onions that I made a while ago for future use.

 

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We still had some dried Espelette chiles laying around, two of which I boiled with the beans to soften them. I could then scrape out the meat to be mixed with salt and olive oil for a spicy condiment to enliven all sorts of tame and boring foods.

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After about an hour and a half, the beans were done. I separated them into one bucket for some other time and a nice, smallish portion for our dinner. Those I pan-fried in duck fat with a few bacon bits and a lot of Curcuma and white pepper. the Curcuma [an immune system boosting root in the ginger family, also called Turmeric] turned the beans quite yellow. Such a lovely fit with our colorful post!

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Beans, sauce, and fettuccine are ready to go, let’s eat!

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Happy Autumn, my friends!

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