Flageolets And Sausage Recipes

FRENCH FLAGEOLET BEANS

Steps:

• The night before cooking, place the beans in a large bowl and cover them with water by 1 inch. Cover the bowl with plastic wrap and refrigerate overnight.
• The next day, preheat the oven to 300 degrees. Drain the beans, rinse well, and drain again. In a large ovenproof pot such as Le Creuset, heat the olive oil over medium to medium-low heat, add the bacon, and cook for 4 to 5 minutes, until the bacon starts to brown. Add the onion, fennel, and carrots and cook for 7 minutes, stirring occasionally, until the vegetables begin to soften but aren't browned. Add the garlic and saute for 1 to 2 more minutes.
• Add the flageolets to the pot and stir in the broth, bay leaves, and rosemary. (Don't be tempted to add salt! The beans will become tough.) Add 2 cups of water, which should just cover the beans, and bring to a simmer on top of the stove. Cover the pot tightly and bake in the oven for 45 minutes. Remove the lid, stir in 1 tablespoon salt and 1 teaspoon pepper, and return the pot to the oven without the lid. Raise the temperature to 350 degrees and bake for 30 to 45 more minutes. The beans will be very tender and there will be just a little liquid in the bottom of the pan. (If the beans are dry, add a little more water.) Discard the bay leaves and rosemary. Taste for seasonings and serve hot.

FLAGEOLETS AND SAUSAGE

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Scatter the onion and garlic in the pot.
• Drain and rinse the beans and add to the pot, making a smooth layer. Sprinkle with the thyme and celery seeds and season with salt and pepper.
• Place the sausage on the beans. Toss in the zucchini, top with the tomatoes, and again, season with salt and pepper.
• Cover and bake for 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• Calories: 373
• Protein: 24g
• Carbohydrates: 29g
• Fat: 19g
• Cholesterol: 40g
• Sodium: 875mg
• Fiber: 9g

SAUSAGE, KALE, AND FLAGEOLET CASSOULET

Steps:

• If you're using dried beans, soak the flageolets overnight in cold water, then drain, cover with fresh water and cook until tender but still holding their shape. This will take anything from 1-2 hours.
• Heat the oil in a deep, heavy-based casserole dish and fry the sausage pieces until golden brown.
• Add the garlic and rosemary, then turn down the heat and stir in the onions.
• Cover with a lid and cook gently for 15 minutes until the onions are soft and gently browning, giving the occasional stir.
• Pour in the chicken stock, add the cooked, drained beans, and season.
• Bring to a relaxed simmer and cook for around 20 minutes, skimming as necessary.
• Stir in the cream and kale and mix well, then simmer for 10 minutes with a lid on and another 10 minutes without.
• Adjust the seasoning and finish with the chopped parsley.

FLAGEOLET

Steps:

• Place beans in a large stockpot. Cover with cold water by 2 inches; let soak overnight in the refrigerator.
• Transfer beans to a colander to drain. Return to stockpot; cover with 8 cups water. Add rosemary and bay leaf. Bring to a boil; reduce heat, and simmer, covered, until beans are tender, about 1 hour 10 minutes. Transfer to a serving bowl; discard herbs. Gently toss with oil, and season with salt and pepper. Serve.

FLAGEOLET SALAD

Steps:

• Place the flageolet in a saucepan and cover to a depth of two inches with cold water. Allow to soak for four hours or overnight.
• Rinse and drain the beans, cover again with water to a depth of two inches, bring to a simmer and cook gently for about 45 minutes, until they are tender. In the beginning of the cooking you may have to skim some foam from the surface. Also, add a little more water if necessary.
• Drain the cooked flageolet, then season with salt and pepper. Fold in the garlic, rosemary and olive oil. Serve at room temperature. This dish benefits from being allowed to stand at least one hour before serving.