Super Delicious “Off the Wall” Bean Recipes #3
Is a variety of the common bean originating from France and now grown in California. The flageolet is picked before full maturity and dried in the shade to retain its green color. The bean is small, light green, and kidney-shaped.
The flageolet has an inedible green pod about 3-inch long and small, light-green, kidney-shaped seeds. Fresh flageolets are occasionally available in the summer. They range from creamy white to light green. Flageolets are removed from the pod when tender and just maturing. Its versatile flavor compliments pork, beef, lamb, chicken or fish.
Scientific name: Phaseolus vulgaris Flageolet Group
Corned beef flageolet bean soup recipe (slow cooker)
- 1 cup beans (soak in 4 cups water for 24 hours)
- 1 cup leftover shredded corned beef (any leftover meat will be fine)
- 2 carrots sliced 1/2″
- 1 cup cabbage
- 1/4 teaspoon thyme
- 1/4 teaspoon rosemary
- 1/4 teaspoon garlic powder
- 1/8 Teaspoon All-Spice
- 1/4 teaspoon Italian herb mix
- 1 teaspoon salt
- 2 cup bow tie pasta cooked
- Water (always 2” above ingredient)
Soak beans overnight with 2” of water above beans. Rinse beans and put them in slower cooker with 2” of water covering the beans. Cook for 4 hours on high or until beans are tender. Add herbs and salt, meat, carrots and cabbage. Add more water to 2” above ingredients,. Cook for 1 hour on high or until carrots are cooked to tender. Season to taste with salt and pepper or whatever fancies your pallet. Cook pasta for 12 minutes or until pasta is tender. Place pasta serving in bowl and cover with soup.
Up-Grade to this Fabulous Recipe by Anne Burrell
Prosciutto-Wrapped Pork Tenderloin with Flageolet Ragout and Frizzled Brussels Sprout Leaves
- 1/2 cup kosher salt, plus more for seasoning
- 1/4 cup sugar
- 1/2 red onion, diced
- 4 cloves garlic, smashed
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 tablespoons fennel seeds
- 2 tablespoons coriander seeds
- 2 pork tenderloins (about 1 pound total)
- Freshly ground black pepper
- 2 tablespoons wild fennel pollen
- 8 slices prosciutto
- 2 large pieces caul fat
- Olive oil, for coating the pan
- 1/4 cup sherry vinegar
- 2 cups chicken stock
- 2 teaspoons unsalted butter
- Flageolet Ragout, recipe follows
- Frizzled Brussels Sprout Leaves, recipe follows
- Flageolet Ragout:
- 3 cups flageolets beans
- 2 cups chicken stock, plus more if necessary
- Kosher salt
- Olive oil, for cooking
- 3 fennel sausage links, casings removed
- 1/2 bulb fennel, julienned
- 1/2 red onion, julienned
- 2 cloves garlic, smashed and chopped
- Pinch red pepper flakes
- 1/2 cup white wine, such as Chardonnay
- 1 tablespoon ramp seeds, chopped
- Extra-virgin olive oil, for drizzling
- Frizzled Brussels Sprout Leaves:
- Olive oil, for coating the pan
- 1 clove garlic, smashed and chopped
- 12 Brussels sprouts, stemmed and leaves pulled apart
- Kosher salt
- 1 sprig anise hyssop
To make the brine: Add the salt, sugar, onion, garlic, thyme, rosemary, fennel seeds, coriander seeds and 1 1/2 quarts of cold water to a large container and stir to combine. Submerge the pork in the brine and refrigerate for 2 hours.
Preheat the oven to 400 degrees F.
Remove the pork from the brine and pat dry. Season with salt, pepper and the fennel pollen. Wrap in the prosciutto and caul fat.
Heat a large saute pan on medium-high heat and add enough oil to coat the bottom of the pan. When the oil is close to its smoking point, sear the pork on all sides until golden brown. Transfer the pork to a sheet pan and reserve the saute pan and drippings. Roast until medium doneness and the internal temperature reaches 150 degrees F, about 5 minutes. Allow to rest.
Discard the excess fat in the saute pan used to sear the pork. Add the vinegar and reduce until nearly dry. Add 1 cup of the chicken stock and reduce to half. Add the remaining cup of chicken stock and reduce until about 1/3 cup remains. Remove from the heat and swirl in the butter. Season to taste.
Slice the pork on the bias and serve over the Flageolet Ragout and Frizzled Brussels Sprouts Leaves. Drizzle with some of the pan sauce.
Combine the flageolets and chicken stock in a medium saucepan. Season with salt and bring to a boil. Reduce to a simmer and cook until tender, about 30 minutes. Set aside.
Add a drizzle of oil and the sausage to a large pan over medium-high heat. Brown the meat, breaking it up as it cooks. Remove from the pan and set aside. To the same pan add the fennel, onion, garlic and red pepper flakes. Deglaze with the wine and cook until the fennel and onions begin to caramelize. Return the cooked sausage to the pan and add the flageolets and ramp seeds. Heat through, adding more chicken stock if necessary to keep everything moist. Season to taste. Drizzle with extra-virgin olive oil to finish.
Frizzled Brussels Sprout Leaves:
Heat a large saute pan over medium heat and add enough oil to coat the bottom of the pan. Add the garlic and cook until aromatic and slightly golden. Add the Brussels sprouts, season with salt and saute until slightly charred but not too soft. Remove from the heat, add the anise hyssop and toss to combine.
Recipe courtesy of Anne Burrell