Flageolet Beans with Roasted Heirloom Tomatoes

The flageolet bean, (Phaseolus vulgaris) a small, creamy-white to pale-green immature kidney bean, is known as the “caviar of beans.”

By | April 20, 2018

Ingredients

Beans
  • 1 cup dried flageolet beans, rinsed and soaked in water at least 6 hours or overnight
  • 3 cups vegetable stock or water, more if needed
  • 3 garlic cloves, peeled
  • 2 celery stalks, cut into ¼-inch dice
  • 2 bay leaves
Roasted Tomato
  • 1 pint heirloom cherry tomatoes
  • 4 garlic cloves, thinly sliced
  • 1 leek, white part only, cut in half lengthwise, then sliced in half-moons
  • 1 tablespoon vegetable oil
  • Kosher salt and ground black pepper, to taste

Instructions

Flageolet Beans:

Drain the flageolet beans from the soaking liquid. In a large saucepot, combine the beans, stock or water, garlic, celery and bay leaf. Add additional liquid to make sure the liquid completely covers the beans. 

Place over medium heat. Bring to a boil and reduce to a simmer. Cook until the beans are tender, approximately 1 hour. Drain beans; remove the bay leaves and reserve beans and liquid. 

Place a large sauté pan over medium heat. When hot, add the oil. When the oil is hot, add the cooked flageolet beans, tomato-vegetable mixture and season with salt and pepper. Add 2 to 3 tablespoons of the bean cooking liquid and cook, stirring occasionally, until the mixture is hot and the liquid is reduced to a glaze, 4 to 5 minutes. Sprinkle with parsley and thyme. 

Roasted Tomato:

Preheat oven to 250°F. Line a sheet tray with parchment or foil. Cut the tomatoes in half lengthwise. In a large mixing bowl, toss tomatoes with garlic, leek, vegetable oil, salt and pepper. Place the mixture on the sheet tray. Roast until the vegetables are slightly caramelized and soft, 30 to 45 minutes. 

Advanced preparations: The beans may be cooked 2 to 3 days ahead. Store them in their cooking liquid in the refrigerator until ready to use. 

To Serve: 

1 tablespoon extra-virgin olive oil 
Kosher salt and ground black pepper, to taste 
1 tablespoon fresh parsley leaves, roughly chopped 
1 tablespoon fresh thyme leaves, roughly chopped 

Notes:

May substitute cannellini beans, Great Northern beans, garbanzo beans or dried fava beans. Quartered large heirloom tomatoes may be substituted for cherry tomatoes. May add rendered diced bacon or pancetta, julienne thinly sliced prosciutto, country ham or Jambon de Bayonne. 

Pairing:

This dish pairs well with a Bloody Maria made with el Jimador Silver Tequila, providing a slightly spicy balanced finish with citrus and herbaceous notes. 

Ingredients

Beans
  • 1 cup dried flageolet beans, rinsed and soaked in water at least 6 hours or overnight
  • 3 cups vegetable stock or water, more if needed
  • 3 garlic cloves, peeled
  • 2 celery stalks, cut into ¼-inch dice
  • 2 bay leaves
Roasted Tomato
  • 1 pint heirloom cherry tomatoes
  • 4 garlic cloves, thinly sliced
  • 1 leek, white part only, cut in half lengthwise, then sliced in half-moons
  • 1 tablespoon vegetable oil
  • Kosher salt and ground black pepper, to taste
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