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By Michael in SOMA
Northern New Jersey
on January 21, 2013
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I've made this twice and it is in fact easy and turned out beautifully. It also freezes well and like so many braises, the flavors concentrate and improve after freezing for a few days. However, there is an error in the recipe here. On the show, the ladies made this with white northern (or cannellini beans, and not haricots verts, which of course are the small French green beans. I've only made it with white beans and can't imagine I'd enjoy it with the canned haricots verts. Did anyone else notice the potential error? In addition, when I made it most recently I changed the cooking instruction shown here, and started it at 400 degrees for 45 minutes, and then reduced it to 325 degrees for about another 4-1/2 hours. The bones simply slipped from the meat and the dish was incredibly moist and flavorful.