Name: Flageolets Parisiens
Ingredients: 1 c Dried Flageolet Beans, sorted and rinsed; 6 c Water; 4 Whole Cloves; 1 md Onion; 1 md Carrot, thinly sliced; 1 Stalk Celery, thinly sliced; 2 ts Dried Parsley; 1 1/2 ts Dried Thyme; 1 tb Butter or Soy Margarine; 1 ts Garlic, finely minced; 1 tb Shallots, finely minced; 1/4 c Soft Silken Tofu; 1 lg Tomato, chopped; Parsley, for garnish; 1 Bay Leaf; 1 1/2 ts Dried Summer Savory

I saw that it were better to make a mistake in one’s first effort at personal religious conversation, and correct that mistake afterwards, than not to make any effort. There can be no mistake so bad, in working for an individual soul for Christ, as the fatal mistake of not making an honest endeavor. How many persons refrain from doing anything lest they possibly should do the wrong thing just now! Not doing is the worst of doing.

Henry Trumbull

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetables, Vegetarian	4	Servings

INGREDIENTS

1	c	Dried Flageolet Beans, sorted and rinsed
6	c	Water
4		Whole Cloves
1	md	Onion
1	md	Carrot, thinly sliced
1		Stalk Celery, thinly sliced
2	ts	Dried Parsley
1 1/2	ts	Dried Thyme
1	tb	Butter or Soy Margarine
1	ts	Garlic, finely minced
1	tb	Shallots, finely minced
1/4	c	Soft Silken Tofu
1	lg	Tomato, chopped
		Parsley, for garnish
1		Bay Leaf
1 1/2	ts	Dried Summer Savory

INSTRUCTIONS

Cover flageolets with 2 inches of water in a large saucepan. Bring to a
boil and simmer 10 minutes; remove from stovetop, cover and let sit for 1
hour (or soak beans overnight in water). Drain and rinse well.
Return beans to saucepan with 6 cups water.  Stick cloves into whole onion
and add to the pan along with carrot, celery, parsley, thyme, savory and
bay leaf. Partially cover pan with lid, and simmer for about 50 minutes, or
until beans are tender.  Remove and discard bay leaf and onion.
Melt butter or soy margarine, and saute garlic and shallots until softened.
Add to beans with tofu and tomato. Reheat for 5 minutes, stirring
occasionally. Garnish with parsley. A tasty side dish that's reminiscent of
a French cassoulet.
Source: Vegetarian Times, March 1993 Shared by: Norman R. Brown
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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