Flageolet Beans with Slow-Roasted Tomatoes Recipe
This French Cooking hot Sides Dish heirloom bean recipe comes from Katherine Alford and uses Rancho Gordo dried flageolet beans and roasted tomatoes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ranchogordo.com.
Cooking tools:
- Dutch oven
- Butcher's twine
- Oven
- Baking sheet
- Parchment paper
- Aluminum foil
- Pot
- High-sided skillet
- Stove
- Chef's knife
- Cutting board
- Colander
- Peeler
- Measuring cup
- Measuring spoon
- Refrigerator
- Spoon
Ingredients
- 2 lb. ripe plum tomatoes
- 1 tsp. coarse salt
- 1 lb. dried Flageolet Beans, soaked at least 6 hours
- 1 carrot, peeled and cut in half
- 1 small yellow onion, peeled and cut in half
- 2 bay leaves
- 4 sprigs fresh flat-leaf parsley
- 6 sprigs fresh thyme
- Coarse salt
- 1/3 cup extra-virgin olive oil
- 3 large cloves garlic, finely chopped
- 2 ribs celery, thinly sliced
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