From our guest foodie: Seaweed Snacks. Its not a lightening fast recipe, but your efforts are well worth it! Sam's Mom has made using the crock pot with great results (I didn't even soak the beans, just added extra liquid and did the whole bean process in the crock on low for 3 1/2 hours.) A great weekend treat!
Flageolet beans are are common in France. They are the bean in cassoulets, and popular due to their mellow flavor and ability to not fall apart while cooking. I like them because they are creamy and easy to cook. These beans tend to be light green to cream in color and are the size of a small navy bean. In fact, recipes that call for flageolet can be substituted with navy beans.
Like all dried beans, these are to be soaked over night. Of course I forget to soak beans overnight almost always, so I cheat and bring beans covered in water to a boil, rinse them, then cook them according to the directions.
Like all dried beans, these are to be soaked over night. Of course I forget to soak beans overnight almost always, so I cheat and bring beans covered in water to a boil, rinse them, then cook them according to the directions.
You don't need a pressure cooker for this recipe. Cook the beans for 2 hrs. without a pressure cooker, or 1 hour with a pressure cooker. This is wonderful winter and fall food, as well as a great way to use up those end-of-summer tomatoes.
Beans
1 1/2 cups flageolet beans (or navy)
Enough water or stock just to cover beans (about 4 cups)
1 twig fresh rosemary
5 twigs fresh thyme
zest 1 lemon
glug of olive oil
2 med. carrots diced finely
1/2 large onion diced finely
1/2 cup dry white wine
bay leaf
After soaking or fast soaking (see above), sautee onions, carrots and olive oil in pot with drained beans. Sautee for 10 minutes, then add white wine and lemon zest.
Tie rosemary and thyme together with butcher twine. Add to pot along with bay leaf
Cook covered for two hours, stirring occasionally. Add more stock if it dries out. If it seems like it is too soupy, you will be able to reduce the liquid with lid off at the end of cooking.
Roasted Tomatoes
3 very ripe tomatoes
1 clove garlic
sea salt
olive oil
on a cookie sheet, set tomato slices (one inch thick) about 3 inches apart
slice garlic clove very thin and put a slice of the clove on top of each tomato.
Sprinkle with olive oil and salt.
Roast for 3o minutes at 400 degrees.
Take out of oven, let cool.
Use spatula to remove tomato slices. Coarsely chop and add to top of bean servings.
Kale
One large bunch Kale
glug olive oil
pinch salt
Remove stems from kale. I do this by just running my hand down the stalk while ripping the leaves away. Use a knife to chop kale into 2 inch pieces.
In a nonstick or castiron skillet, heat olive oil and add kale. Turn to coat olive oil and add pinch of salt. Cook until very wilted, about 10 minutes. Set aside in bowl.
When beans are cooked and the sauce in the beans looks thick like gravy, add the kale and any extra salt to taste.
Spoon into bowls and top with roasted tomatoes.
Beans
1 1/2 cups flageolet beans (or navy)
Enough water or stock just to cover beans (about 4 cups)
1 twig fresh rosemary
5 twigs fresh thyme
zest 1 lemon
glug of olive oil
2 med. carrots diced finely
1/2 large onion diced finely
1/2 cup dry white wine
bay leaf
After soaking or fast soaking (see above), sautee onions, carrots and olive oil in pot with drained beans. Sautee for 10 minutes, then add white wine and lemon zest.
Tie rosemary and thyme together with butcher twine. Add to pot along with bay leaf
Cook covered for two hours, stirring occasionally. Add more stock if it dries out. If it seems like it is too soupy, you will be able to reduce the liquid with lid off at the end of cooking.
Roasted Tomatoes
3 very ripe tomatoes
1 clove garlic
sea salt
olive oil
on a cookie sheet, set tomato slices (one inch thick) about 3 inches apart
slice garlic clove very thin and put a slice of the clove on top of each tomato.
Sprinkle with olive oil and salt.
Roast for 3o minutes at 400 degrees.
Take out of oven, let cool.
Use spatula to remove tomato slices. Coarsely chop and add to top of bean servings.
Kale
One large bunch Kale
glug olive oil
pinch salt
Remove stems from kale. I do this by just running my hand down the stalk while ripping the leaves away. Use a knife to chop kale into 2 inch pieces.
In a nonstick or castiron skillet, heat olive oil and add kale. Turn to coat olive oil and add pinch of salt. Cook until very wilted, about 10 minutes. Set aside in bowl.
When beans are cooked and the sauce in the beans looks thick like gravy, add the kale and any extra salt to taste.
Spoon into bowls and top with roasted tomatoes.
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1 comment:
Will have to try this one out!
I just found your blog!Am following,
http://boutiquestitches.blogspot.com/
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