Perhaps your new favorite bean dish:
Prepare 6 small pudding dishes or 1 loaf pan. Clean bean pods, blanch in salted water, rinse and drain well.
Make peas and quench when cooled. Clean chicory. Remove peel from yellow carrots, turnip, celery and cut into ½ cm cubes, also blanch in salted water. Cut beef into ½ cm cubes.
Put all the vegetables for the brawn and the meat in a large enough bowl. Soak gelatin sheets in cold water. Heat soup (but do not make it cloudy), season heartily with salt and pepper, and let squeezed gelatin melt in it. Empty soup over vegetable-meat cubes. Using a strainer ladle into the ramekins provided and top with soup. Place in the refrigerator for at least 4 hours to set. To turn out, place briefly in the hot water.
Mix vinegar, oil, horseradish and about 2 tablespoons of water to make a marinade and season with salt, pepper and sugar. Marinate beans and bean pods with it.
Turn out the brawn from the mold onto a plate. Arrange decoratively with chicory and bean-isol salad.
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