Bean Fond

What is Fond?

Like so many cooking terms, fond is French and means ‘base’ or ‘foundation’. Fond is a chemical reaction that’s created when the natural sugars found in proteins and carbohydrates caramelise. In other words, fond is the browned (not burnt) bits left on the bottom of a frying pan or pot after searing and browning meat or vegetables. These caramelised bits are deeply savoury and packed with flavour. After cooking, wine, stock or water is added to the hot pan and the fond is scraped off the bottom, creating a rich foundation for sauces, gravies, stews, soups, braises…

What is Bean Fond specifically?

I’ve noticed a similar reaction happens when cooking beans in my recipes for Leeky Beans, Marry Me Beans and Fagioli all’uccelletto (Tuscan tomato beans). Beans are rich in protein and healthy complex carbohydrates. As the sauce starts to cook down and thicken, protein and starch (carbohydrates) turns into sugar and caramelise on the bottom of the pan - enter bean fond. Bean fond occurs with very little effort, just keep the temperature at medium low and scrape the bottom of the pan when stirring to create a finished dish full of depth and flavour.

Coming Soon:

PS: The ultimate bean fond crusts around the edge of the empty pan, when everyone is done eating and washing up is the next step. Pause for a minute and scrape the sides for a special cook’s treat.