Ingredients
- Serves 4
- 3 tablespoon olive oil, divided
- 1 medium onion, chopped
- 6 cloves garlic cloves, smashed
- About 6 -8 franks
- 2 cans cannellini (white kidney) beans, rinsed
- 1 cup dry white wine
- 10 parsley stems
- 10 sprigs thyme
- 2 bay leaves
- 2 cups low-sodium chicken stock
- 1 tablespoon butter
- 3 tablespoon chopped fresh herbs (such as oregano, flat-leaf parsley, and tarragon), divided
- Sea salt and freshly ground black pepper
Franks and Beans
Method
- Heat 2 Tbsp oil in a large heavy pot over medium heat
- Add onion and garlic; cook, stirring occasionally, until softened, 5–8 minutes
- Remove and discard casings from 2 frankfurters and add to pot
- Cook, breaking up with a spoon, until franks and onions are lightly browned, about 5 minutes
- Add beans and wine to pot and cook until wine is reduced by half, 8–10 minutes
- Using kitchen twine, tie parsley and thyme into a bundle, and add to pot along with bay leaves and stock
- Cook on medium-low heat, partially covered and stirring often, until liquid thickens, 40–50 minutes
- Discard bundle and bay leaves
- Mix in butter and 2 Tbsp
- chopped herbs
- Season with salt and pepper
- Meanwhile, after beans have been cooking for about 25 minutes, heat remaining 1 Tbsp oil in a large frying pan over medium heat
- Cook remaining franks, turning occasionally, until browned and cooked through, 15–20 minutes
- Slice on the diagonal into pieces
- Divide bean mixture among bowls
- Top with frankfurter slices and remaining 1 Tbsp
- chopped herbs
Comments
Adding a little white wine and loads of fresh herbs puts a refined spin on this humble classic that tastes just as good the next day.
Thanks to Havoc Pork for providing the frankfurters used in the demonstration.
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