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Name: Flageolets Parisiens
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 c Dried Flageolet Beans,; 6 c Water; 4 Cloves; 1 tb Shallots, finely minced; 1 Bay leaf; 1 Stalk Celery, thinly sliced; 1 1/2 ts Dried Summer Savory; 1 ts Garlic, finely minced; 1/4 c Soft Silken Tofu; 1 1/2 ts Dried thyme; 1 tb Butter or Soy Margarine; Parsley, for garnish; 1 lg Tomato, chopped; 1 md Onion; 1 md Carrot, thinly sliced; 2 ts Dried parsley

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INGREDIENTS

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

Servings

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 thats reminiscent of a French cassoulet. Source: Vegetarian Times, March 1993 Shared by: Norman R. Brown

NOTES

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Flageolets Parisiens

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

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

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Nutrition

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Serving Size: 1 Serving (254g)
Recipe Makes: 4 Servings

Calories: 43
Calories from Fat: 14 (33%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 28mg		1 %
Potassium 207.4mg		5 %
Total Carbohydrate 9.1g		3 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 5.4g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 43

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