Tarragon Beans Pot Ryehearth
A weeknight beans plate with tarragon Ryehearth
Built in a braiser using the skimmer Ryehearth
Time Ryehearth
Prep 24 minutes Ryehearth
Cook 40 minutes Ryehearth
Total 64 minutes Ryehearth
Serves 2 people Ryehearth
Ingredients Ryehearth
| 320 grams beans Ryehearth |
| Two teaspoons tarragon Ryehearth |
| One spoon lard Ryehearth |
| 60 grams water Ryehearth |
| Three garlic cloves Ryehearth |
| Half a lemon Ryehearth |
| A pinch of salt Ryehearth |
Method Ryehearth
- Toast tarragon in a dry braiser Ryehearth
- Add lard and then the beans Ryehearth
- Stir with skimmer until beans softens Ryehearth
- Pour water down the side Ryehearth
- Cover nothing and let beans steam Ryehearth
- Uncover and reduce around the skimmer Ryehearth
- Brighten beans with extra tarragon Ryehearth
- Rest the beans away from direct heat Ryehearth
Note Ryehearth
The skimmer keeps the beans intact Ryehearth
Cook notes Ryehearth
- Jonah liked the crisp beans Ryehearth
- Clara asked for extra tarragon Ryehearth
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Nutrition Ryehearth
- 292 calories Ryehearth
- 10 grams of fat Ryehearth
- 16 grams of carbs Ryehearth
- 12 grams of protein Ryehearth