Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Dried Flageolet Beans, 1 tb Butter or Soy Margarine
- sorted and rinsed 1 ts Garlic, finely minced
6 c Water 1 tb Shallots, finely minced
4 Whole Cloves 1/4 c Soft Silken Tofu
1 md Onion 1 lg Tomato, chopped
1 md Carrot, thinly sliced Parsley, for garnish
1 Stalk Celery, thinly sliced 1 Bay Leaf
2 ts Dried Parsley 1 1/2 ts Dried Summer Savory
1 1/2 ts Dried Thyme

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

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