When I decided to try this recipe, I knew I was going to make another trip to one of my happy places: St. Lawrence Market. It is the best place to get all the ingredients for whatever I’m making.
This time, I made a stop at Rube’s Rice, a shop which specializes in — you guessed it — rice. All kinds of rice… wild, basmati, purple, risotto, jasmine, brown, pecan and rice pasta too. I’ve never not been able to find whatever rice I’ve wanted.
But this time, it wasn’t rice I was after (though I probably picked some up anyhow), it was the flageolet beans for this recipe. Because there is more than rice at Rube’s Rice. There are different grains and beans and lentils too. There is no Rube there anymore, as he passed away in 2013 after running the shop for 40 years. The great selection remains though.
After picking up all the necessary ingredients, it was time to make some beans.
But first, there was overnight soaking.
The next morning, the beans are plump.
Start cutting ingredients.
There’s bacon to dice.
Onions to medium-dice.
Fennel was medium-diced too.
Garlic was minced.
Fry the chopped bacon in some oil.
Onions, fennel and carrots are added.
After the garlic was added and cooked, it was time to add the beans.
Add the soaked beans, bay leaves rosemary and beef stock plus water to the pot.
Stir, bring to a simmer, then cover with a lid and put the pot into the oven.
After 45 minutes, add salt and pepper, turn up the oven’s temperature and continue cooking.
After another 45 minutes in the oven, the beans are baked.
French Flageolet Beans, served.
Very easy and very tasty too!
Here’s the recipe: http://www.foodnetwork.com/recipes/french-flageolet-beans.html
French Flageolet Beans
Total Time: 14 hr 15 min
Prep: 30 min
Inactive: 12 hr
Cook: 1 hr 45 min
Yield: 6 to 8 servings
1 pound dried flageolet beans
2 tablespoons good olive oil
4 ounces bacon, diced
2 cups medium-diced yellow onion (2 onions)
2 cups medium-diced fennel, trimmed and cored
2 carrots, scrubbed and medium-diced
4 teaspoons minced garlic (4 cloves)
2 cups canned beef or vegetable broth
2 bay leaves
1 large sprig fresh rosemary
Kosher salt and freshly ground black pepper
The night before cooking, place the beans in a large bowl and cover them with water by 1 inch. Cover the bowl with plastic wrap and refrigerate overnight.
The next day, preheat the oven to 300 degrees. Drain the beans, rinse well, and drain again. In a large ovenproof pot such as Le Creuset, heat the olive oil over medium to medium-low heat, add the bacon, and cook for 4 to 5 minutes, until the bacon starts to brown. Add the onion, fennel, and carrots and cook for 7 minutes, stirring occasionally, until the vegetables begin to soften but aren’t browned. Add the garlic and saute for 1 to 2 more minutes.
Add the flageolets to the pot and stir in the broth, bay leaves, and rosemary. (Don’t be tempted to add salt! The beans will become tough.) Add 2 cups of water, which should just cover the beans, and bring to a simmer on top of the stove. Cover the pot tightly and bake in the oven for 45 minutes. Remove the lid, stir in 1 tablespoon salt and 1 teaspoon pepper, and return the pot to the oven without the lid. Raise the temperature to 350 degrees and bake for 30 to 45 more minutes. The beans will be very tender and there will be just a little liquid in the bottom of the pan. (If the beans are dry, add a little more water.) Discard the bay leaves and rosemary. Taste for seasonings and serve hot.