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  Recipe Home » Vegetables » Flageolets Parisiens
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  Flageolets Parisiens
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 167
Ingredients:
1 cup Dried Flageolet Beans, sorted and rinsed
6 cup Water
4 Whole Cloves
1 medium Onion
1 medium Carrot, thinly sliced
1 Stalk Celery, thinly sliced
2 tsp Dried Parsley
1 1/2 tsp Dried Thyme
1 tbsp Butter or Soy Margarine
1 tsp Garlic, finely minced
1 tbsp Shallots, finely minced
1/4 cup Soft Silken Tofu
1 large Tomato, chopped
Parsley, for garnish
1 Bay Leaf
1 1/2 tsp Dried Summer Savory
Instructions:
Cover flageolets with 2 inches of water in a large saucepan. Bring to
a boil and simmer 10 minutes; remove from stovetop, cover and let sit
for 1 hour (or soak beans overnight in water). Drain and rinse well.

Return beans to saucepan with 6 cups water. Stick cloves into whole
onion and add to the pan along with carrot, celery, parsley, thyme,
savory and bay leaf. Partially cover pan with lid, and simmer for
about 50 minutes, or until beans are tender. Remove and discard bay
leaf and onion.

Melt butter or soy margarine, and saute garlic and shallots until
softened. Add to beans with tofu and tomato. Reheat for 5 minutes,
stirring occasionally. Garnish with parsley. A tasty side dish that's
reminiscent of a French cassoulet.

Source: Vegetarian Times, March 1993 Shared by: Norman R. Brown
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