Flageolet Beans a la Provencal
Without a doubt, Flageolet beans are the darling of the French bean connoisseur. Here in Canada, we seldom see them in their fresh form, however they are obtainable in the canned or dried version and are available in gourmet specialty stores. Essentially, they are tiny French kidney beans that possess a pale green hue and boast a tenderness liken to none. Here is a recipe that I would like to dedicate to Philip Till of CKNW radio, who was the instigator, sending me in pursuit of the elusive French flageolet.
In my recipe, because of my love for Provence, I have chosen to do it in that style. I have also decided to use canned flageolet for the simple reason of availability and ease of application. For a classic main course, try grilled sausages of your choice for a perfect French bistro dinner.
Ingredients:
3 tbsp. good quality olive oil
3 large shallots, sliced
1 large garlic clove, minced
2 Roma tomatoes, diced
one 28 oz. can flageolet beans, drained
1/3 cup white or red wine, whatever you happen to have open
1 tsp. sea salt
Freshly ground Tellicherry or Malibar pepper
1/2 tsp. Herbs de Provence
1/2 cup shredded gruyere cheese
Method:
1. 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.
2. Add the sea salt, pepper and herbs de Provence. Taste for seasoning. Transfer the beans to a gratin dish or oven proof baking dish, top with grated gruyere cheese. Place under a broiler, grill until browned. Serve.
Serves 4 - 6.
