*  Exported from  MasterCook  *
 
                            FLAGEOLETS PARISIENS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Dried Flageolet Beans,
                         - sorted and rinsed
    6       c            Water
    4                    Whole Cloves
    1       md           Onion
    1       md           Carrot, thinly sliced
    1                    Stalk Celery, thinly sliced
    2       ts           Dried Parsley
    1 1/2   ts           Dried Thyme
    1       tb           Butter or Soy Margarine
    1       t            Garlic, finely minced
    1       tb           Shallots, finely minced
      1/4   c            Soft Silken Tofu
    1       lg           Tomato, chopped
                         Parsley, for garnish
    1                    Bay Leaf
    1 1/2   ts           Dried Summer Savory
 
   Cover flageolets with 2 inches of water in a large
   saucepan.  Bring to a boil and simmer 10 minutes;
   remove from stovetop, cover and let sit for 1 hour (or
   soak beans overnight in water).  Drain and rinse well.
   
   Return beans to saucepan with 6 cups water.  Stick
   cloves into whole onion and add to the pan along with
   carrot, celery, parsley, thyme, savory and bay leaf.
   Partially cover pan with lid, and simmer for about 50
   minutes, or until beans are tender.  Remove and
   discard bay leaf and onion.
   
   Melt butter or soy margarine, and saute garlic and
   shallots until softened. Add to beans with tofu and
   tomato.  Reheat for 5 minutes, stirring occasionally.
   Garnish with parsley. A tasty side dish that’s
   reminiscent of a French cassoulet.
   
   Source: Vegetarian Times, March 1993 Shared by: Norman
   R. Brown
  
 
 
                    - - - - - - - - - - - - - - - - - -