{"id":262,"date":"2017-02-15T23:03:40","date_gmt":"2017-02-15T22:03:40","guid":{"rendered":"https:\/\/blogs.churlaud.com\/cuisine\/?p=262"},"modified":"2017-02-15T23:05:07","modified_gmt":"2017-02-15T22:05:07","slug":"les-monjhettes","status":"publish","type":"post","link":"https:\/\/blogs.churlaud.com\/cuisine\/2017\/02\/15\/les-monjhettes\/","title":{"rendered":"Les monjhettes"},"content":{"rendered":"

Ingr\u00e9dients pour 6<\/h2>\n

3 gousses d’ail
\n750g de haricot blanc
\n2 carottes
\nHuile d’olive
\nUne petite poign\u00e9e de poivre en grain
\nSel<\/p>\n

Proc\u00e9d\u00e9<\/h2>\n
    \n
  1. Si les haricots sont sec, les faire tremper pendant au moins 12 heures dans de l’eau froide.<\/li>\n
  2. Tapisser le fond de votre cocotte d’huile d’olive.<\/li>\n
  3. Couper les gousses d’ail en 3 et les mettre dans la cocotte avec les grain de poivre.<\/li>\n
  4. Faire revenir les haricots dans l’huile \u00e0 feu doux le temps qu’ils soient bien imbib\u00e9s d’huile.<\/li>\n
  5. Mouiller avec de l’eau afin qu’ils soient recouvert avec de l’eau au moins 1 cm au dessus des haricots.<\/li>\n
  6. Ajouter les carottes coup\u00e9es \u00e0 votre fa\u00e7on dans la cocotte.<\/li>\n
  7. Couvrir et laisser cuire toujours \u00e0 feu moyen (une l\u00e9g\u00e8re \u00e9bullition seulement) pendant 2 heures environ.<\/li>\n
  8. M\u00e9langer de temps en temps.<\/li>\n
  9. Ajouter de l’eau si vous constatez trop d’\u00e9vaporation.<\/li>\n
  10. Saler en fin de cuisson<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Ingr\u00e9dients pour 6 3 gousses d’ail 750g de haricot blanc 2 carottes Huile d’olive Une petite poign\u00e9e de poivre en grain Sel Proc\u00e9d\u00e9 Si les haricots sont sec, les faire tremper pendant au moins 12 heures dans de l’eau froide. Tapisser le fond de votre cocotte d’huile d’olive. Couper les gousses d’ail en 3 et […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":3,"footnotes":""},"categories":[27],"tags":[73],"class_list":["post-262","post","type-post","status-publish","format-standard","hentry","category-plat-principal","tag-petarous"],"yoast_head":"\nLes monjhettes - Cuisine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.churlaud.com\/cuisine\/2017\/02\/15\/les-monjhettes\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les monjhettes - Cuisine\" \/>\n<meta property=\"og:description\" content=\"Ingr\u00e9dients pour 6 3 gousses d’ail 750g de haricot blanc 2 carottes Huile d’olive Une petite poign\u00e9e de poivre en grain Sel Proc\u00e9d\u00e9 Si les haricots sont sec, les faire tremper pendant au moins 12 heures dans de l’eau froide. Tapisser le fond de votre cocotte d’huile d’olive. 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