Ingredients
- 2 cans Kuner's cut beans (green, chopped rough)
- 1 ham-hock, deboned and finely diced
- 1 10.5 oz. can of Campbell’s® Condensed Cream of Mushroom Soup
- 4 oz. fine grated Tartufo bianco d'Alba
- 1/2 cup fresh milked cow cream
- 3 tsp. Worcestershire sauce
- 1/2 tsp. Red boat fish sauce
- 1/2 clove twice-blanched garlic
- 1 small sweet onion
- 1 large shallot
- 3 cups French's® French Fried Onions
- 1 cup thick grated Parmigiano Reggiano
- 4 shakes cracked black pepper
- 1/4 tsp kosher sea-salt
- 10 branches of thyme, de-stemmed
Instructions
- Step 1
- thin slice and confit onion and shallot
- Step 2
- peel and mince garlic.
- Chop kosher salt into garlic
- Add to onions
- Step 3
- Saute diced ham hock until crisp and well rendered
- Add green beans, fry for four minutes
- Step 4
- Heat the oven to 350°F.
- Stir the soup, cream, Worcestershire sauce, truffles, fish sauce, green beans, onion mixture and 2 cups fried onions in a 1 1/2-quart casserole. Season the mixture with pepper and thyme.
- Bake for 25 minutes or until hot. Stir the bean mixture.
- Refrigerate over-night with ham-bone in the middle
- Day 2- Step 5
- Pre-heat oven to 250 degrees
- Drink coffee, left over and cold
- Step 6
- taste green beans,
- Decide the mixture got way too smoky from the bone
- Add cream and bullion until the sauce is broken and the texture is all wrong
- Step 7
- fuck it
- Step 8
- Add remaining fried onions and parmesan cheese
- bake until the cream is thick,
- the cheese melted and crusty
