Flageolets with a Mirepoix
Yield > 4
Ingredients :
1 cup dried flageolets
(2 1/2 cups cooked)
1 tsp olive oil
1 tsp unsalted butter
1 cup diced celery
1 cup diced carrots
1 cup diced onion
1 tsp dried tarragon
1 cup ready-to-serve vegetable broth
salt and black pepper
Method :
• 1. Sort through the beans; rinse, soak and cook the
flageolets by your preferred method until tender. Drain.
• 2. 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.
• 3. 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 -patH]
• NOTES : 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,