Thursday, September 29, 2011

Grilled Pork Chops and Green Flageolets

I was in an Asian market a few days ago and spied dried Green Flageolets—a kidney bean from France—they looked cool, so I bought them. Ditto on black quinoa (I love the color black in foods because of the contrast they provide with other food). I also scored Chinese Yardlong beans—they are really long and come tied in a bunch. I like them because they are less starchy than green beans and have a really great taste. As far as I know, only Asian markets carry them. I was going to use the quinoa for dinner, but wanted to use the baby Yukon potatoes I had before they got soft.

My husband grilled two pork chops (grass fed and free range) that we ate two nights in a row. The second night, I put the leftover meat on top of the flageolets, added a bit of water and steamed both. 
The meat is so good that I like it best simply grilled outside.

Note that I recommend a cast iron pan for beans and potatoes. I love using cast iron because you can cook on high temperatures and brown food. The potatoes and beans, when cooked on a cast iron pan, get brown and crispy and delicious.

The flageolets were really good! (That said, if I didn’t have them, I’d substitute kidney beans.) The first night, I mixed up the ingredients and served it cold, but decided the garlic tasted too strong raw. It was much better when heated the next day. The recipe, below, is the improved version.

Note that I don’t have amounts on all the recipes…just use your judgment. I love rosemary and use a ton of fresh from my garden for the potatoes. (Dried is also very good.) The rosemary gets all brown and delicious when cooked with some butter.

Grilled pork chops
Warm green flageolets salad
Sautéed Chinese Yardlong beans
Sautéed baby Yukon potatoes

Grilled pork chops
Salt and pepper both sides, grill until slightly pink inside. Let sit a few minutes before serving.

Warm Green Flageolets Salad
1 1/2 cups or 1 can cooked flageolets or kidney beans
3 stalks celery, chopped
3-4 cloves garlic, chopped
4 scallions, chopped
3-4 tablespoons extra virgin olive oil
½ cup parsley, chopped
Juice from ½ lemon
Salt and pepper
On low heat, sauté garlic in oil until soft, then add all remaining ingredients but lemon. Heat through, turn off heat and add lemon. Serve warm or room temperature.

Sautéed Chinese Yardlong beans
Chinese Yardlong Green Beans, haricot verte or regular green beans, chopped into bite-sized pieces
Garlic, minced
Peanut oil
Heat a cast iron pan or wok on high and add peanut oil until hot. Stir-fry beans until they begin to brown, then add garlic. Turn off the heat and add lemon juice.

Sautéed baby Yukon potatoes
Boil whole baby potatoes 12 minutes and drain. Sauté, preferably in a cast iron pan, in butter, rosemary, paprika, salt and pepper till browned.