Braised butter beans go well with many other dishes as well as confit (see pp. 70–1).
Pre-heat the oven to 180°C/350°F/gas 4.
Sweat the chopped onion and bacon in a flameproof dish in the olive oil and butter for a few minutes, then add the garlic, basil, bay leaf and butter beans. Cover with
When the beans are tender they will have created a thick sauce. Add the tomatoes, salt and pepper and spoon on to hot plates. Mix the curly endive with the vinaigrette and sit some on top of the beans. Finish with the hot, glazed duck confit and pour some red wine sauce around.
© 1994 Gary Rhodes. All rights reserved.