Serves: 4
Total Calories: 49
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.
This Flageolets Parisiens (France) recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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