Flageolet beans are a French kidney bean whose color ranges from a lovely pale green to creamy white. They are usually prepared simply in order to showcase their delicate flavor. My friend Tricia gifted me a pound of these delightfully tender beans as a thank you for my donation of some duck breasts to her cassoulet party that she had in January when I was in Mexico. I am sad to have missed the party but I am happy to have benefitted from the gift of the beans! The flavors in this classic French soup perfectly complement each other and possess a depth of flavor that invites one to pique-nique par le feu. Spread out a blanket, find a friend, open a good bottle of Pinot Noir and voilå—a cozy and deliciously satisfying night at home. Add some good, crusty bread, some olives marinated in citrus and some French feta to make the meal perfection.
Flageolet Bean Soup
2 T good olive oil
*3 slices thick sliced bacon, chopped into 1/2 pieces (I like Dailey's brand)
1 onion, chopped to 1/2" dice
2 carrots, chopped to 1/2" dice
1 fennel bulb, quartered and sliced thinly
3 cloves of garlic, chopped roughly
1 # flageolet beans (from Corti Brothers or Rancho Gordo) soak the beans overnight in water, drain and rinse or do a quick soak...place beans in a pot and cover with cold water, bring to a boil then turn off and let sit for one hour. Drain, rinse and proceed.
1 T fresh rosemary, chopped
1 (14.5 oz) can chopped tomatoes
6 c chicken stock (substitute veggie stock if you like)
kosher salt and fresh ground pepper
Pour the olive oil into a large soup pot and heat for a few minutes, add the bacon and fry until crispy and browned. Add the onion, carrots, fennel and garlic and cook until soft and golden, stirring often. Add the beans, rosemary, stock and tomatoes. Bring soup to a boil and skim off any foam. Turn down to a simmer, cover and cook for about 2-3 hours until the beans are tender. Taste for salt and pepper. Don't add salt until the end or the beans won't cook. This soup freezes well.
*For a vegetarian version, leave the bacon out and add 1 tsp of smoked paprika.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
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