Isn't this the most poetic of names for this most delicate among beans. Flageolet beans are young kidney beans, dried when they are a very dainty green color. I challenge you to pass by a pack of flageolets without wanting to buy and cook them right away. I know I couldn't; they are so beautiful.
This is a bean I wanted to cook without cluttering it with too many spices. And yet I wanted a proper main dish, not a salad. What I did was adapt my fuss-free rajmah recipe to cook flageolet beans.
Soak 1/2 cup flageolet beans overnight. Next morning, boil beans in salted water until tender. I used a pressure cooker and it took around 7-8 minutes. Chop one large onion into largish pieces and grind to a paste. Also grind 2 tomatoes to a puree separately.
Heat a tbsp of ghee (or olive oil if you like) in a pan. Saute the onion paste on a low heat until it is lightly browned. Add the tomatoes and saute, keeping the heat low, until the onion-tomato paste is well blended and almost dry. Add the boiled beans and 1/2 tsp salt, stir for a minute and then add a cup of water. Bring to a boil, then reduce the heat and let the beans simmer until almost all the water has dried and the onion-tomato masala coats the beans. Add 1/2 tsp of fresh ground black pepper and serve with roti or plain paranthas.
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