Flageolet Beans In Instant Pot Food

FLAGEOLET BEAN SOUP WITH TOMATOES & SAGE

Steps:

• Pick through the beans, discard any stones, and rinse well. Place in a wide, heavy pot and cover with two inches of water. I use a Le Creuset pot that allows the beans to lay in a single layer. Bring to a simmer over medium high heat, and maintain a simmer for about an hour. Drain the beans but reserve any bean broth left. I frequently have a good 2 cups or more left over.
• Put the beans back in the pot and add the remaining ingredients EXCEPT the salt and vinegar. Simmer for 45 minutes or until the beans are tender. Add salt and balsamic vinegar.
• Serve with a few grates of Parmesan cheese on top.

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 BEANS

Steps:

• Place beans in a medium pot, cover with water by 1 inch, and bring to a boil. Remove from heat; let soak 1 hour. Drain.
• Wipe pot clean; return beans to pot. Add broth and salt and bring to a boil, then reduce heat and simmer until beans are tender, about 50 minutes. Drain. Once cooked, beans can be stored in refrigerator up to 1 week.

ROAST LEG OF LAMB WITH FLAGEOLET BEANS

Steps:

• For the Beans:.
• Rinse, pick over and soak the flageolet beans in cold water overnight.
• Drain the soaked beans and place them in a large pot with the bouquet garni, carrot and onion.
• Cover with the 3 quarts of cold water, bring to a boil, reduce the heat to low, and simmer for 2 to 2 and 1/2 hours or until the beans are thoroughly cooked.
• Bring the 2 quarts of salted water to a boil, add the green beans, and cook about 12 minutes or until crisp-cooked.
• Drain and refresh under cold running water.
• For the Lamb:.
• Preheat oven to 450°F.
• Poke the leg of lamb with the tip of a knife in various spots and insert slivers of garlic into the slits.
• Make a bed of the onion and carrot in the bottom of a roasting pan and place the lamb on the vegetables and the roasting pan in the oven.
• Reduce heat to 350°F and roast for about one hour and twenty minutes for a rare roast (165°F internal Temperature) up to two hours for a well-done roast (175° to 180°F).
• Remove lamb to a platter and add the white wine and water to the roasting pan, mixing well to scrape up all carmelized juices from the bottom of the pan.
• Strain through a fine sieve and season sauce to taste with salt and pepper.
• To Serve:.
• Reheat the flageolets and season with salt and pepper.
• Reheat the green beans in a skillet with a little butter and season with salt and pepper.
• Carve the lamb, place the slices on a large platter on a bed of the flageolets (or white beans) surrounded by the green beans and douse the meat with some of the sauce.
• Serve additional sauce on the side.