Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 ts 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

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