Ingredients
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14 oz (400 g) fresh Green Beans
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3½ oz (100 g) Beaufort
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8 slices of smoky Ham
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1 cup (200 g) Puy Lentils
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1 Bay Leaf
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1 Onion
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1 tbsp Butter
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2 sprigs of Thyme
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1 tbsp grainy Mustard
Directions
In France, one way of spotting a good bistro is by the standard of their haricots verts. Spot a dull, limp green bean and it’s either come from a can or has been overcooked; rarely the sign of a good chef at work. Wrap anything in jambon de Savoie (a smoky ham) and add a regional cheese, such as Beaufort, and you’ll have the essence of the flavors of Savoie at your fingertips. Traditionally, veal is stuffed with Beaufort cheese and wrapped in smoky ham, but green beans work just as well.
Steps
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1
Done
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Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Add the green beans and boil for 4 minutes, or until the beans are cooked but still crunchy. Remove the beans (you can keep the water for boiling the lentils) and run under cold water to stop the cooking. |
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2
Done
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Take about ten beans, add a couple sticks of cheese, and wrap a slice of ham tightly around the middle to keep everything together. Place in a baking dish and repeat with the rest of the beans, cheese, and ham. Bake for 20 minutes, or until the ham begins to crisp. |
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3
Done
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Meanwhile, bring the water back to a boil. Add the lentils and bay leaf. Cook for 15 to 20 minutes, or until the lentils are al dente. Drain and run under cold water to stop the cooking. |
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4
Done
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In a medium sauté pan over medium heat, fry the onion with the butter and thyme until soft and translucent. Add the lentils and mustard and stir. Remove the lentils from the heat, and serve immediately with the green bean bundles. |
