A filling and healthy stew with the subtle notes of flageolet and the strength of green kidney beans. A hearty and filling supper for any occasion is this stew.
Ingredients: 1 cup Flageolet beans. 1 cup Green kidney beans. 1 onion, diced. 2 carrots, sliced. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil.
Instructions: Rinse and soak Flageolet beans overnight. Rinse again before use. In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, saut until fragrant. Add carrots and saut for another 2 minutes. Stir in soaked Flageolet beans and green kidney beans. Pour in vegetable broth and diced tomatoes. Bring to a boil. Reduce heat to simmer, add dried thyme, rosemary, salt, and pepper. Cover and let it simmer for 45-60 minutes or until beans are tender. Adjust seasoning if needed. Serve hot and enjoy your Flageolet Stew with Green Kidney Beans!
Prep Time: 15 minutes
Cook Time: 60 minutes
Patrick Willard