flageolet à la provençal

September 20, 2010

Tonight was “ode to the flageolet.” I made two dishes. This one, and Flageolet Soubise. Both were awesome. And hearty. And healthy. And full of organic goodness. Here’s how it’s done:

3 tbsp. good quality olive oil

3 large shallots, sliced

1 large garlic clove, minced

2 fresh tomatoes, diced

28 oz. flageolet beans, cooked

1/3 cup white or red wine, whatever you happen to have open

1 tsp sea salt

Freshly ground pepper

sprigs of thyme or rosemary

In a non stick, fry pan, heat the olive oil, add the shallots and garlic, sauté on medium heat until the shallots are soft but not brown. Add the diced tomatoes along with the flageolet beans and the wine. Continue to cook for a further 5 minutes or until the beans are not soupy.

Add the sea salt, pepper and herbs. Taste for seasoning.

Serve. Eat. Enjoy.