Comments on: Big Pot O'Beans: Week 1, Day 3: Provencal Bean & Vegetable Stew http://www.jillmurray.com/2006/01/11/big-pot-o%e2%80%99-beans-week-1-day-3-provencal-bean-vegetable-stew/ YA Author, Game Writer, Woman of Mystery Fri, 26 Aug 2011 03:13:59 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Jill http://www.jillmurray.com/2006/01/11/big-pot-o%e2%80%99-beans-week-1-day-3-provencal-bean-vegetable-stew/#comment-70 Jill Thu, 12 Jan 2006 16:39:26 +0000 Hmm... somewhere in there, there's a cocktail waiting to be invented, though. Hmm… somewhere in there, there’s a cocktail waiting to be invented, though.

]]> By: Katie http://www.jillmurray.com/2006/01/11/big-pot-o%e2%80%99-beans-week-1-day-3-provencal-bean-vegetable-stew/#comment-69 Katie Thu, 12 Jan 2006 16:38:01 +0000 I've frozen pesto in ice cube trays, and tomato paste as well, since 1 cubes worth seems to be about right for most recipes. I think it's wise to have a seperate try for this use, so your beverages don't taste like pesto. I’ve frozen pesto in ice cube trays, and tomato paste as well, since 1 cubes worth seems to be about right for most recipes. I think it’s wise to have a seperate try for this use, so your beverages don’t taste like pesto.

]]> By: Jill http://www.jillmurray.com/2006/01/11/big-pot-o%e2%80%99-beans-week-1-day-3-provencal-bean-vegetable-stew/#comment-68 Jill Thu, 12 Jan 2006 15:46:47 +0000 Pesto is another thing that's good for freezing in ice cube trays. You can just pop it out and microwave it over your pasta in single serving portions, if you're not deathly afraid of the evil micro wave rays. Pesto is another thing that’s good for freezing in ice cube trays. You can just pop it out and microwave it over your pasta in single serving portions, if you’re not deathly afraid of the evil micro wave rays.

]]> By: Jill http://www.jillmurray.com/2006/01/11/big-pot-o%e2%80%99-beans-week-1-day-3-provencal-bean-vegetable-stew/#comment-67 Jill Thu, 12 Jan 2006 15:45:24 +0000 Or you can get them to order a copy. That's a good way to support books. Or you can get them to order a copy. That’s a good way to support books.

]]> By: Katie http://www.jillmurray.com/2006/01/11/big-pot-o%e2%80%99-beans-week-1-day-3-provencal-bean-vegetable-stew/#comment-66 Katie Thu, 12 Jan 2006 15:43:55 +0000 Thanks Jill. This sounds really tasty. I think I'll buy a bottle of white, and maybe freeze it. That's a good idea - I'm a big fan of having portioned out things frozen in my freezer, for example, I've got about a dozen 1/2 cup portions of frozen apple sauce for my muffins. Maybe I'll see if the library has this cook book, and check it out for myself. Thanks Jill. This sounds really tasty. I think I’ll buy a bottle of white, and maybe freeze it. That’s a good idea – I’m a big fan of having portioned out things frozen in my freezer, for example, I’ve got about a dozen 1/2 cup portions of frozen apple sauce for my muffins.

Maybe I’ll see if the library has this cook book, and check it out for myself.

]]> By: Jill http://www.jillmurray.com/2006/01/11/big-pot-o%e2%80%99-beans-week-1-day-3-provencal-bean-vegetable-stew/#comment-65 Jill Thu, 12 Jan 2006 14:18:00 +0000 I guess I totally lazied out on that one, didn't I? If I were to transcribe every recipe that ever worked from that book, I would end up copying out the whole book, the thought of which makes me feel very tired. Also, I don't want to republish that much of someone else's work, so it feels a little like Pandora's box. Most of the recipes I copy out in detail here are things I made up or modified myself. The "broth" I speak of is just made of the cup of wine plus the 2 tbsp of tomato paste. I'd recommend using white wine and white beans because both the colours and flavours of this recipe are very delicate. You could buy a cheap white wine and freeze the leftovers in ice cube trays to use in other recipes. Failing that, you might be able to get away with improvising something using 1/3 cup sherry and 2/3 cup vegetable broth if you've got sherry in your liquor cabinet. If you changed the beans and the wine, it would still work, it would just be something else. Might be fun to work out a "dark" version of this recipe using red wine, black beans, broccoli, beets... Hmm. Maybe I'll try that next week. The Herbes de Provence are 1tsp fennel seed, crushed finely, 2 tsp dried oregano, 2 tsp thyme, 1 tsp dried lavender flowers (I omitted these) 1 tsp dried rosemary, 1 tsp dried tarragon and 1/2 tsp ground sage. I guess I totally lazied out on that one, didn’t I? If I were to transcribe every recipe that ever worked from that book, I would end up copying out the whole book, the thought of which makes me feel very tired. Also, I don’t want to republish that much of someone else’s work, so it feels a little like Pandora’s box. Most of the recipes I copy out in detail here are things I made up or modified myself.

The “broth” I speak of is just made of the cup of wine plus the 2 tbsp of tomato paste. I’d recommend using white wine and white beans because both the colours and flavours of this recipe are very delicate. You could buy a cheap white wine and freeze the leftovers in ice cube trays to use in other recipes. Failing that, you might be able to get away with improvising something using 1/3 cup sherry and 2/3 cup vegetable broth if you’ve got sherry in your liquor cabinet.

If you changed the beans and the wine, it would still work, it would just be something else. Might be fun to work out a “dark” version of this recipe using red wine, black beans, broccoli, beets… Hmm. Maybe I’ll try that next week.

The Herbes de Provence are 1tsp fennel seed, crushed finely, 2 tsp dried oregano, 2 tsp thyme, 1 tsp dried lavender flowers (I omitted these) 1 tsp dried rosemary, 1 tsp dried tarragon and 1/2 tsp ground sage.

]]> By: Katie http://www.jillmurray.com/2006/01/11/big-pot-o%e2%80%99-beans-week-1-day-3-provencal-bean-vegetable-stew/#comment-64 Katie Thu, 12 Jan 2006 14:02:03 +0000 Jill, can you post some more detail for this recipe? It sounds awesome! How much broth? How many beans? I don't generally drink white wine (total red wine snob here) is it worth buying a bottle for this recipe, or could it be substituted with something else? And what about the beans? You used white kidney beans - could you use another variety? Mmmmmm barley . . . back to the bulk store I go! :)Katie Jill, can you post some more detail for this recipe? It sounds awesome! How much broth? How many beans? I don’t generally drink white wine (total red wine snob here) is it worth buying a bottle for this recipe, or could it be substituted with something else? And what about the beans? You used white kidney beans – could you use another variety?

Mmmmmm barley . . . back to the bulk store I go!
:) Katie

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