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.
FLAGEOLET
Flageolet, pale-green kidney beans, are prevalent in French cooking. Their delicate flavor is well suited for simple preparations and is particularly good with lamb. We served them with Mint and Pistachio Stuffed Leg of Lamb.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 6
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.
FLAGEOLETS WITH AUTUMN GREENS AND FRESH BACON
Provided by Seamus Mullen
Categories Bean Side Apricot Bacon Kale Legume Fall Simmer Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 16
Steps:
- Pack the fresh bacon in the salt and sugar mixture, cover, and refrigerate for up to 4 hours. Rinse and pat dry, then cut into 1/2-inch cubes.
- Combine the bacon, beans, carrot, onion, garlic, apricots, bay leaves, and chile in a pressure cooker and add cold water to come an inch above the beans. Fit the pressure cooker with the lid and raise the temperature to high until it starts to whistle. Reduce to the lowest setting and cook until the beans are creamy and cooked through, roughly 25 minutes. Remove the lid and adjust the seasoning with vinegar, salt, and pepper. Alternately, bring the ingredients to a boil in a large, heavy-bottomed pot and immediately reduce the heat to a simmer. Cook, covered, until the beans are thoroughly cooked through and creamy, roughly 1 3/4 hours.
- Remove the large aromatic vegetables, garlic, chile, and bay leaves from the pot and discard. They've done their flavoring job. Coarsely chop the greens or tear with your hands, then fold them into the beans. Simmer for another 5 minutes, or until the greens are tender.
- Serve with warm crusty bread and a healthy dose of olive oil.
FLAGEOLET BEANS IN CREAM (FLAGEOLETS A LA CREME)
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 2h15m
Yield Six to eight servings
Number Of Ingredients 16
Steps:
- Put the flageolets in a mixing bowl and add cold water to cover about two inches above the top of the beans. Let stand overnight.
- Drain the beans and put them in a kettle. Add the eight cups of water, the carrot and the onion stuck with cloves. Tie the celery, parsley sprigs and bay leaf into a bundle and add it. Add the thyme, salt and pepper. Bring to the boil. Cover and let simmer two hours or slightly less until the flageolets are tender.
- Remove and discard the onion, celery, parsley and bay leaf.
- Remove the carrot and cut it into small cubes. Set aside.
- Drain the beans but reserve one- half cup of the cooking liquid. Set aside.
- Heat the butter in a large skillet and add the garlic and shallots. Cook briefly, stirring, and add the beans, chopped parsley, carrot and cream. Let simmer five minutes and serve.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 866 milligrams, Sugar 4 grams, TransFat 0 grams
FLAGEOLETS EN PISSENLITS (BEANS WITH DANDELION GREENS)
This comes from Michael Robert's "Parisian Homecooking" and is a typical flageolot dish--and typically served with lamb. Any bitter green--chard, sorrel, collard--can be substituted for the dandelion greens.
Provided by Chef Kate
Categories Greens
Time 3h40m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Soak the dried beans in warm water for at least two hours; drain.
- Place the beans in a flameproof casserole with the onion, carrot, garlic and herbs, and add enough water to cover the beans by one inch.
- Cover and bring just to the boil over medium heat.
- Immediately reduce the heat and simmer for about an hour, adding additional water if necessary to keep beans covered.
- Add the greens and continue to cook for another thirty minutes or until the beans are creamy.
- Remove from the heat, swirl in the butter and season with the salt and pepper to taste.
- Serve immediately.
Nutrition Facts : Calories 367.3, Fat 5.5, SaturatedFat 3.1, Cholesterol 12.2, Sodium 974.5, Carbohydrate 60, Fiber 24, Sugar 4.2, Protein 22.3
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