Flageolets with Tomato

Flageolet beans have a mild flavor and creamy texture that pair naturally with tomatoes and herbs. Serve this rustic dish as a vegetarian main course or as a side with crusty bread.

Ingredients

• 2 cups cooked flageolet beans, drained
• 1 tablespoon olive oil, plus more for serving
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper
• Fresh parsley, chopped

Method

1. Warm the olive oil in a saucepan over medium heat. Add the onion and cook until soft and translucent.
2. Stir in the garlic and cook briefly, taking care not to let it brown.
3. Add the tomatoes, thyme, and bay leaf. Season lightly with salt and pepper, then simmer for about 10 minutes.
4. Fold in the cooked flageolets. Continue simmering for 15 to 20 minutes, stirring occasionally, until the beans are hot and the sauce has thickened. Add a little water if the mixture becomes too dry.
5. Remove the bay leaf, adjust the seasoning, and finish with parsley and a drizzle of olive oil.

Serving Suggestions

Serve warm with toasted bread, roasted vegetables, grilled meat, or a crisp green salad. A squeeze of lemon can add brightness just before serving.

Using Dried Flageolets

Soak dried beans overnight, drain them, and simmer in fresh water until tender before beginning the recipe. Cooking time varies with the age of the beans, so test them periodically and add salt near the end.