I am in love with Flageolet. The French bred them from New World bean stock and they did a bang up job by all accounts.
I remember at first thinking they were rather bland but now I realize they're mild. They love to suck up whatever flavors you throw their way, so be creative and be bold.
If you have flageolet cooked, you can be creative, elaborate or just simple. My favorite tomato sauce involves pan-roasting soft cinnamon (canela). Don't try this with the more available hard-barked cinnamon or with cinnamon powder. It's too harsh and you'll end up disliking me for wasting your time. Canela is warm and when teamed with tomatoes, irresistible.
2 cups cooked Rancho Gordo Flageolet beans
3 white (or yellow) onion slices (skins can be left on)
2 cloves garlic, unpeeled
1 stick Rancho Gordo Canela (true cinnamon)
3 or 4 whole peeled tomatoes, canned, and about 1/4 cup of their juice
1 teaspoon Rancho Gordo Oregano Indio
Chicken or vegetable stock, if needed
2 tablespoons olive oil
Salt to taste
Fresh flat-leaf parsley
Optional: olive oil and lemon wedges for serving
Roast the onion slices and garlic until soft, over medium heat, for about 10 minutes, using a comal or cast iron skillet. Remove from heat and allow to cool to the touch. Roast the canela stick, turning often, for about 2 minutes. The stick should give off its aroma. Peel the onions and garlic skins.
In a blender, add the tomatoes, tomato juice, Oregano Indio, onion and garlic. Add a little chicken or vegetable stock if the blades get stuck. Blend until smooth.
In a large pan, heat olive oil over medium heat and then “fry” the tomato mixture with the canela, stirring constantly. Raise heat to medium-high for a gentle simmer and keep stirring until the mixture is a thick sauce, about 15 minutes. Season with salt. Remove the canela stick. You can add a little stock or water if the sauce is too thick.
For each serving, pour some sauce into a bowl and gently ladle the cooked Flageolet into the center. Top with chopped flat-leaf parsley.
Serve as is, or allow guests to drizzle with extra virgin olive oil and cut lemons.
2 cups cooked Rancho Gordo Flageolet beans
3 white (or yellow) onion slices (skins can be left on)
2 cloves garlic, unpeeled
1 stick Rancho Gordo Canela (true cinnamon)
3 or 4 whole peeled tomatoes, canned, and about 1/4 cup of their juice
1 teaspoon Rancho Gordo Oregano Indio
Chicken or vegetable stock, if needed
2 tablespoons olive oil
Salt to taste
Fresh flat-leaf parsley
Optional: olive oil and lemon wedges for serving
Roast the onion slices and garlic until soft, over medium heat, for about 10 minutes, using a comal or cast iron skillet. Remove from heat and allow to cool to the touch. Roast the canela stick, turning often, for about 2 minutes. The stick should give off its aroma. Peel the onions and garlic skins.
In a blender, add the tomatoes, tomato juice, Oregano Indio, onion and garlic. Add a little chicken or vegetable stock if the blades get stuck. Blend until smooth.
In a large pan, heat olive oil over medium heat and then “fry” the tomato mixture with the canela, stirring constantly. Raise heat to medium-high for a gentle simmer and keep stirring until the mixture is a thick sauce, about 15 minutes. Season with salt. Remove the canela stick. You can add a little stock or water if the sauce is too thick.
For each serving, pour some sauce into a bowl and gently ladle the cooked Flageolet into the center. Top with chopped flat-leaf parsley.
Serve as is, or allow guests to drizzle with extra virgin olive oil and cut lemons.
Download low-ink printable PDF file of this recipe.
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