TZUTC: -0800   
   MSGID: 35090.fidonet_cooking@1:105/500 2d864528   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cannellini Beurre Blanc   
    Categories: Beans, Vegetarian   
         Yield: 2 Servings   
       
   MMMMM-----------------------BEANS & PASTA----------------------------   
       400 g  Tin cannellini beans or   
              - haricot beans;   
              - drained & rinsed   
       800 ml Vegetable or chicken stock   
       120 g  Small pasta shapes   
              Pepper   
      
   MMMMM------------------------BEURRE BLANC-----------------------------   
         4 tb White wine or cider   
         4 tb White wine vinegar or   
              - cider vinegar   
         1 tb Garlic paste -OR-   
         2 cl Garlic; finely chopped   
        25 g  Butter   
       
     Pop the beans into a large saucepan that will easily hold three times   
     their volume; for you will be adding pasta to this later. Cover with   
     the stock, and bring to the boil. Reduce to a simmer for 20 minutes;   
     the longer the cooking time, the softer and creamier the beans will   
     be.   
        
     While the beans are cooking, make the beurre blanc in a separate   
     small pan. Combine all of the ingredients and cook on a medium-low   
     heat, for 15 minutes, to reduce the volume and combine the fat and   
     acid together. You will need to keep an eye on this and stir it   
     fairly continuously, as I have burned and lost many a beurre blanc   
     sauce through a moment's distraction. Turn off the heat and allow the   
     beurre blanc to settle.   
        
     When the beans have cooked for 20 minutes, add the pasta. Cook the   
     pasta for 10 minutes, or until soft, then combine with the beurre   
     blanc sauce. Season generously with pepper, and enjoy.   
        
     Recipe by Jack Monroe   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
   SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305   
   SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 206 300 307   
   SEEN-BY: 229/317 400 426 428 452 470 664 700 705 266/512 291/111 292/854   
   SEEN-BY: 320/219 322/757 342/200 460/58 633/280 712/848 902/26 5020/400   
   SEEN-BY: 5075/35   
   PATH: 105/500 81 229/426