| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Seasonings, Side dish, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion |
| 3 |
T |
Olive oil |
| 2 |
|
Garlic cloves |
| 2 |
c |
Fresh tomatoes, chopped |
| 1 |
T |
Fresh thyme |
| 1 |
T |
Fresh parsley |
| 1 1/2 |
c |
Fresh, not dry Flageolets |
|
|
OR- other dry bean types |
INSTRUCTIONS
Preheat oven to 350 degrees F. In a saucepan over medium heat, saute
the onion and the garlic in the olive oil. Add the tomatoes and
herbs. Stir in the beans and continue to cook for 10 minutes. Transfer
to a casserole and bake for 30 minutes. (Traditionally served with
roast lamb.) From: The Cook's Garden catalog - Spring/Summer 1993
(page 89) From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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