Recipe - Flageolets Parisiens

1 cup Dried Flageolet Beans,
sorted and rinsed
6 cup Water
4 Whole Cloves
1 md Onion
1 md Carrot, thinly cut or sliced up
1 Stalk Celery, thinly cut or sliced up
2 teaspoon Dried Parsley
1 One half teaspoon Dried Thyme
1 tablespoon Butter or Soy Margarine
1 teaspoon Garlic, finely minced
1 tablespoon Shallots, finely minced
One fourth cup Soft Silken Tofu
1 lg Tomato, chopped
Parsley, for garnish
1 Bay Leaf
1 One half teaspoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini