Flageolets Parisiens

Flageolets Parisiens Ingredients

1 c Dried Flageolet Beans,	1 tb Butter or Soy Margarine
6 c Water	1 ts Garlic, finely minced
4 Whole Cloves	1 tb Shallots, finely minced
1 md Onion	1/4 c Soft Silken Tofu
1 md Carrot, thinly sliced	1 lg Tomato, chopped
1 Stalk Celery, thinly sliced	Parsley, for garnish
2 ts Dried Parsley	1 Bay Leaf
1 1/2 ts Dried Thyme	1 1/2 ts Dried Summer Savory

Instructions for Flageolets Parisiens

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 thats reminiscent of a French cassoulet. Source: Vegetarian Times, March 1993 Shared by: Norman R. Brown From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized

More like this...

Tuna And Flageolets Nicoise

Flageolets with Thyme

Ditalini with Flageolets and Pesto

Sauteed Flageolet Beans with Fusilli

Roquefort Lettuce and Flageolet Bean Salad

Ingredient Insight - look inside this recipe