Bean bourguignon with mashed potatoes. Dessert: crepe with Williams pear and white wine jam. Wine: Château de Cazelle Côtes de Bourg 2016.
This is the first recipe I’ve tried out of a recent cookbook called Cool Beans. I enjoy heirloom beans and am always interested in finding good recipes for them. Alas, while not bad, this one wasn’t particularly a keeper. The crepe, however, was fantastic. I used to make crepes a lot, and this is an old habit I really should get back into.
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