These beans and tomatoes dressed with vinaigrette are a simple and satisfying light meal or side dish. Great as it is with some crusty bread, it can be served on a bed of dressed greens or accompanied by some sautéed asparagus. The beans can be cooked ahead of time and brought to room temperature before mixing with the tomatoes. As they cook these beans get creamy but stay together. If you can’t find flagolet beans locally, you can order them from https://www.ranchogordo.com/ my favorite bean purveyor. In this dish the whole and quartered vegetables are used to amp up the flavor and are discarded after cooking.
- 1 cup of flagolet beans
- 1 onion, quartered and each quarter speared with a toothpick
- 2 cloves of garlic, each speared with a toothpick
- 1 carrot scraped, halved or quartered depending on size
- 1 stalk celery, halved crossways
- Water to cover the beans and vegetables by an inch
- 1 tbsp. kosher salt
2.5 cups of halved cherry tomatoes
- 1 clove garlic, peeled and pressed (or finely minced)
- ¼ cup lemon juice
- ½ cup olive oil
- 1 teas. Dijon mustard
- 1 teas. honey
- 1/4 teas. kosher salt
- 1/8 teas. ground black pepper
- 2 tbsp. minced herbs (parsley, marjoram, thyme, rosemary, etc.)
- Put the beans and vegetables in a pot and bring to a boil. Turn the heat to medium and boil gently for five minutes. Reduce the heat to low and simmer for an hour and one-half. Check a couple of beans and if they are getting soft add salt. Don’t add salt until the beans are getting soft. Once you add salt to the pot, simmer for at least 30 minutes longer to allow the beans to continue softening and absorbing the salty broth. Use tongs to carefully remove the cooked vegetables from the pot.
- Spread the halved cherry tomatoes on several layers of paper towels to drain. Sprinkle a little salt and pepper on them and set aside for ten minutes.
- Mix the rest of the ingredients for the vinaigrette. When the tomatoes have drained some of their water, put them in a large bowl and pour about one-third of the vinaigrette over them and stir to moisten all the tomatoes. Set aside to absorb some of the vinaigrette.
- When the beans are done you should have about two to three cups. With a slotted spoon put two cups of beans into the bowl with the tomatoes. Pour the rest of the vinaigrette over the beans and tomatoes and taste. Add more salt and pepper as needed. The mixture can be eaten right away or left to marinate for 20-30 minutes before eating.
Depending on your schedule, you can make the beans up to two days beforehand and let them sit in their liquid in a covered container in the refrigerator. Drain them and bring to room temperature before mixing with the tomatoes.
Alternatively you can double or triple the bean recipe, cook them, remove the cooked vegetables and divide the beans and their liquid into 2-cup freezer containers and freeze them. You will have some extra in your freezer, always a good thing. Be sure to label and date the containers. Defrost the beans the night before you plan to use them.
Some of the extra flagolet beans can be substituted for cassoulet beans in Cassoulet Beans and Spinach on Toast (link).