Veal chops with vanilla-braised butter beans

Name: Veal chops with vanilla-braised butter beans
Yield: Serves 6
Ingredients: salt and freshly ground pepper; 1 kg (2 lb) spinach, washed well and thick stems discarded; 200 g (6 ½ oz) dried butter beans; 3 tablespoons extra virgin olive oil, plus extra for basting; 4 tomatoes, peeled, de-seeded and cut into chunks; 18-24 veal cutlets (depending on size and the hunger of your guests); 2 cloves garlic, peeled and chopped; 1 bayleaf; 150 g (5 oz) butter; 1 vanilla bean, split down the middle; 500 ml (16 fl oz) dry white wine; 3 medium onions, peeled and finely sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

Veal, beans and vanilla ... sounds odd but tastes good. These beans go well with other, more fatty meat too, especially duck and pork. You will need to start this the day before if you’re going to make the bean stew from scratch or you could use cooked beans to speed it up considerably.

Ingredients

200 g (6 ½ oz) dried butter beans
3 tablespoons extra virgin olive oil

Main course
Gluten-free

Method

Place beans in a large deep saucepan and add at least six times their volume in cold water. Leave overnight in a cool place. Next day, bring to the boil then drain and discard water. Add fresh water to cover them by 10 cm (4