Baked Kidney Beans
A traditional Anne Rozes recipe since 1970, baked kidney beans with chicken stock, duck fat and red pepper.... Simple, quick and delicious.
Producer: Anne Rozès
Region: Pays Basque
Ingredients: Duck Fat, Kidney Beans, Red Peppers
|Ingredients||White kidney beans (214g), broth (water, duck fat, onions, salt, dehydrated chicken stock, thyme, white pepper, espellette pepper), red peppers. Allergens: egg, soy, cereals. May contain traces of milk, celery, mustard, sesame.|
||Keep refridgerated after opening.|
They ideally accompany lamb, or a nice pork chop.
Gently heat in a pan, stirring occasionally with a wooden spatula. Avoid boiling. Add parsley just before serving.
Conserverie Anne Rozès
In 1970, with a passion for the producers, terroir and cuisine of the Basque Country, Anne & Philippe Rozès would begin a journey that became a family tradition… Conserverie Anne-Rozès.
The love of the craft of conserves was passed down to their son, Franck, who today along with his wife Evelyn continues with pride to produce the family preserves, the recipes remain unchanged, still as tasty as ever, made by selecting raw materials from local farmers and producers with an uncompromising commitment to quality.
Rediscover the know-how of our grandmothers with their beautifull artisanal products that never cease to seduce connoisseurs and all lovers of simply great food.