FLAGEOLET BEAN CASSEROLE
Sort of French baked beans--a gratin which is wonderful served alongside grilled or roasted meat, particularly lamb. From a James Peterson recipe. Cook time includes overnight soaking of the dried beans.
Provided by Chef Kate
Categories Ham
Time 14h30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cover the beans in cold water by at least three inches of liquid and allow to soak overnight.
- When your beans have soaked, heat the onion and garlic in 2 tablespoons of the oil in a large heavy saucepan over medium heat for about ten minutes.
- Add prosciutto (if the end--add it whole, if a slice, cut into dice and add), the drained beans, the stock and the bouquet garni.
- Bring to a simmer, partially cover the pot and continue to simmer very gently, stirring every twenty minutes or so (and adding additional broth or water if the beans become dry) for about one and a half hours or until the beans have softened completely.
- Stir the tomatoes into the beans and cook uncovered until the beans are no longer submerged in liquid.
- If you used a prosciutto end, remove it and peel off and discard the rind, chop the remaining meat and add back into the beans.
- Preheat the oven to 350°F.
- Process the bread in your blender or food processor (or grate using the larger holes on your box grater).
- Spread the beans in an 8 - 12 cup gratin or baking dish.
- Sprinkle the surface with the bread crumbs and the remaining olive oil; bake for thirty minutes or until the surface is golden brown.
Nutrition Facts : Calories 309, Fat 8.1, SaturatedFat 1.4, Cholesterol 5.4, Sodium 355.8, Carbohydrate 43.2, Fiber 12.3, Sugar 5.8, Protein 16.8
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.
TOMATO BEAN SOUP
Chock-full of choice veggies and savory sausage, this filling soup from Diane Antonioli of Marmora, New Jersey will fit nicely into almost any event. "It's a big hit at our house," Diane acknowledges. "My husband and our three children request it all year-round."-Diane Antonioli, Marmora, New Jersey
Provided by Taste of Home
Categories Lunch
Time 2h30m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Place beans in a Dutch over or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain beans and discard liquid; return beans to Dutch oven. Add broth, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are tender. , Meanwhile, in a large skillet, cook bacon, onion, celery and carrots until vegetables are crisp-tender, about 12 minutes. Add sausage, garlic and sugar; cook for 5 minutes. Remove with a slotted spoon to Dutch oven. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beans begin to bread apart and soup thickens, stirring occasionally. Add salt, pepper and pepper sauce. Discard bay leaves before serving.
Nutrition Facts : Calories 234 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 849mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 9g fiber), Protein 13g protein.
FLAGEOLETS AND SAUSAGE
Sausage and beans make a hearty winter meal If you don't have fresh tomatoes on hand, use a drained 14-ounce can of diced tomatoes instead. If you don't have flageolets, other beans to try include Great Northern and cannellini beans. To make this a lower-fat dinner, use turkey or chicken sausage instead of pork. Health food stores typically have many types of sausages available at the meat counter. Experiment with flavors such as applewood-smoked sausage, habañero chile, or spicy Italian.
Yield serves 2
Number Of Ingredients 10
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
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.
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