Bastille Day

My husband and I are incredible Francophiles. We love everything about the French - art, culture, music and food. Most days there is a French flag flying merrily in our backyard and often our meals are based on a Mediterranean diet typical of southern France, rich in olive oil and fresh vegetables.

One meal we have quite often is grilled lamb chops coated in herbs accompanied by white beans and sautéed haricots verts (thin French-style green beans). White beans and lamb is a very French combination and perfect for a casual summertime gathering. July 14th is Bastille Day, the day celebrating the anniversary of the storming of the Bastille in 1789. Known in France as Fête nationale and commonly le 14 juillet, it’s the perfect occasion to enjoy French food and wine and perhaps sing a hardy rendition of La Marseillaise (as in the film Casablanca).

Although the French might be appalled at my shortcut, I confess that I use canned cannellini beans in my recipe. They’re delicious and the result is a creamy savory side dish which balances the gamey flavor of the lamb.

WHITE BEANS - FRENCH STYLE
2 (15.5 oz.) cans of cannellini beans, rinsed and drained
Extra virgin olive oil
1 cup onion, chopped
1/2 cup carrot, chopped
1 garlic clove, minced
1 cup chicken stock (or water)
1 teaspoon dried herbes de Provence
Splash of white wine (optional)

In a medium saucepan, heat 1 tablespoon of olive oil until shimmering but not smoking. Sauté the onion and carrot until soft, about 3 minutes. Add the garlic and continue sautéing over low heat for an additional minute.

Add the cannellini beans, chicken stock and herbes, stirring well to combine. Let the mixture come to a light boil, then simmer for about 10 minutes. If you’d like you can add a little white wine to brighten the flavor. Before serving use a potato mashed to lightly crush some of the beans, helping to make the dish even creamier.

Note: I prepare the haricots verts by blanching them in simmering water for about a minute. Drain out the water, then add a little olive oil and crushed garlic to the beans, sautéing them briefly before serving.