Flageolets parisiens

4 servings

Ingredients

Quantity Ingredient
1 cup Dried Flageolet Beans, sorted and rinsed
6 cups Water
4 Whole Cloves
1 medium Onion
1 medium Carrot, thinly sliced
1 Stalk Celery, thinly sliced
2 teaspoons Dried Parsley
1½ teaspoon Dried Thyme
1 tablespoon Butter or Soy Margarine
1 teaspoon Garlic, finely minced
1 tablespoon Shallots, finely minced
¼ cup Soft Silken Tofu
1 large Tomato, chopped
Parsley, for garnish
1 Bay Leaf
1½ teaspoon Dried Summer Savory

Directions

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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