Flageolets With A Mirepoix


1 cup dried flageolets
cup (2 ½ cooked)
1 teaspoon olive oil
1 teaspoon unsalted butter
1 cup diced celery
1 cup diced carrots
1 cup diced onion
1 teaspoon dried tarragon
1 cup ready-to-serve vegetable broth


Sort through the beans; rinse, soak and cook the flageolets by your preferred method until tender. Drain.
In a large frying pan with a lid, warm the oil and melt the butter over medium-high heat. Add the celery, carrots, onions and tarragon and stir to mix. When the vegetables are hot, lower the heat, cover and cook, slowly for 10 to 15 minutes or until tender, stirring occasionally to prevent browning.
Add the flageolets and stock. Bring to a boil, lower the heat and simmer, covered, 15 minutes. Season with salt and pepper. Serve hot.




[Serve hot with pasta, ravioli, rice or with a medley of steamed vegetables that includes peas, asparagus and broccoli. Serve at room temperature with lettuce and fresh fruit. Serve either as a side dish or main dish with crusty bread or crostini. Add to rice and stuff zucchini, tomatoes or acorn squash. Add to a cassoulet. Flageolets are enhanced by leek, parsley and fenugreek

Although flageolets come in several colors, the most commonly available is a very pale green. These beans are a stable in many French dishes. They have a delicate flavor that is enhanced by the subtlety of a mirepoix, a classic aromatic mixture used as seasoning in French cooking. A mirepoix is made up of equal parts of finely diced celery, carrots and onions and an her, such as marjoram, thyme, parsley or tarragon, cooked very slowly in a bit of butter.


4.0 servings


Friday, December 10, 2010 - 1:02am


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