On 17 Mar, 09:20, chris French
wrote:

Finding a recipe that comes anywhere near the taste of the tinned beans
will be difficult I imagine, though plenty around for Boston Baked
Beans, which are good, but not the same thing really.

I really don't understand what the fuss is all about with baked
beans. 'Orrible damn things.

Now, butterbeans. Dried ones, soaked overnight in the water that had
been used for boiling ham, and then slipped into the slow oven for an
hour or so. glazed with a tiny amount of butter or olive oil and some
coarse black pepper - serve them with spinach or asparagus. Lovely.

Re-constitute a pound in vegetable stock for 24 hours. gut and clean
2 pheasants, and brown them all over. Chuck the pheasants, beans,
onions, and carrots in a pot with the stock and put a lid on, then
into a slow oven for an hour. Open up, remove any fat from the top of
the stock, add some parsnips and some herbs and some white wine, then
back into the oven for another hour and a bit. Drain the vegetables
and put them back into the oven in a small tray to brown and crisp a
bit, remove most of the stock (leave enough to stop the birds from
burning) and put the birds back in the oven. The stock you removed,
reduce down on top of the stove to one third.
Stick a bird on each plate, the vegetables on one side, and drizle the
sauce down the bird and onto the other side of the plate.. If the
person you are cooking for doesn't like bones, bone the birds before
starting to cook them.

Fresh ones can be sauteed or roasted with mushrooms and bacon.
Blanched and served in a salad. Much more fun than trying to out-do
Mr Hienz.