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Vegetarian

Flageolet Beans with Rosemary and Thyme

by
Flageolet Beans Basil

Ingredients

  • 12 ounces dried flageolet beans
  •  6 garlic cloves, peeled
  •  2 teaspoons kosher salt
  •  2 teaspoons finely chopped fresh rosemary leaves, plus sprigs for garnish
  •  2 teaspoons finely chopped fresh thyme leaves, plus sprigs for garnish
  •  2 carrots, peeled and cut into 1/2-in. slices on a diagonal
  •  About 2 tbsp. extra-virgin olive oil
  •  1/4 cup roughly chopped flat-leaf parsley, divided

Directions

Put all ingredients including 2 tbsp. oil but not the sprigs or parsley in a 4- to 6-qt. slow-cooker. Add 5 cups boiling water and stir. Cover and cook until most of liquid is absorbed and beans are very tender, 2 1/4 to 3 hours on high or 4 to 4 1/2 hours on low.

Stir in 3 tbsp. parsley. Transfer to a serving dish and drizzle with more oil. Garnish with rosemary and thyme sprigs and remaining 1 tbsp. parsley.

Note: Nutritional analysis is per main-dish serving. Servings Serves 4 (8 or 9 as a side)

I cooked these on high in the crock pot and almost all the liquid was gone at the end of the time. I just added back a lot of water and stirred well. These came out much creamier than the picture and were delicious!

 

Amount Per Serving

Calories 365
Calories from Fat 19
Total Fat 7.9g
Saturated Fat 1.2g
Cholesterol 0.0mg
Sodium 787mg
Total Carbohydrate 56g
Dietary Fiber 14g
Protein 21g

Pressure Cooker Bean Cooking Times at a Glance

by
InstaPot
Beans (1 Cup Dry) Approximate Minutes Under High Pressure
Bean Soaked 4-8 hours Unsoaked Yield in Cups
Aduki 5—9 4—20 2
Anasazi 4—7 20—22 2 1/4
Black (turtle) 9—11 20—25 2
Black-eyed (cow) peas — 9—11 2 1/4
Cannellini 9—12 22—25 2
Chick-peas (garbanzos) 10—12 30—40 2 1/2
Christmas lima 8—10 16—18 1 1/4
Cranberry 9—12 30—35 2 1/4
Fava* 12—18 22—28 2
Flageolets 10—14 17—22 2
Great Northern 8—12 25—30 2 1/4
Lentils — 7—10 2
Lima (large) 4-7 12—16 2
Lima (baby) 5—7 12—15 2 1/2
Peas (split, green) — 8—10 2
Peas (whote, green) — 16—18 2
Pigeon Peas (grandules) 6—9 20—25 3
Pinto 4—6 22—25 2 1/4
Navy (pea) 6—8 16—25 2
Red Kidney 10—12 20—25 2
Scarlet Runner 12—14 17—20 1 1/4
Soybeans (beige) 9—12 28—35 2 1/4
Soybeans (black) 20—22 35—40 2 1/2

Vegetarian Cassoulet Melissa R.at Epicurious

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  1. For cassoulet
    1. 3 medium leeks (white and pale green parts only)
    2. 4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
    3. 3 celery ribs, cut into 1-inch-wide pieces
    4. 4 garlic cloves, chopped
    5. 1/4 cup olive oil
    6. 4 thyme sprigs
    7. 2 parsley sprigs
    8. 1 Turkish or 1/2 California bay leaf
    9. 1/8 teaspoon ground cloves
    10. 1 pound pre-cooked Chili Smith Cannellini beans, Hutterite Soup, Green Flageolet, or Tarbais Of Lodi
    11. 1-quart water
  2. For garlic crumbs:
    1. 4 cups coarse fresh bread crumbs from a baguette
    2. 1/3 cup olive oil
    3. 1 tablespoon chopped garlic
    4. 1/4 cup chopped parsley

Preparation:

  1. Make Cassoulet:
    1. Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.
    2. Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
  2. Make garlic crumbs while cassoulet simmers:
    1. Preheat oven to 350°F with rack in middle
    2. Toss breadcrumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
    3. Toss breadcrumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
  3. Finish cassoulet:
    1. 1. Discard herb sprigs and bay leaf. Mash some of the beans in a pot with a potato masher or back of a spoon to thicken the broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.

Yield Makes 4 to 6 servings Active Time 30 min Total Time 1 1/4 hr.

Per serving: 516 calories, 23g fat (3g saturated), 0mg cholesterol, 370mg sodium, 64g carbohydrates, 12g fiber, 16g protein

Cassoulet Chili Smith Family Foods

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Beans:

  • 2 Tsp. Butter
  • ½ cup onions, chopped
  • 1 cup celery, chopped
  • 2 lb. of our Chili Smith Hutterite, Tarbais Of Lodi, or Green Flagolet beans)
  • ½ tsp. Salt
  • ¼ tsp. Cayenne pepper
  • 16 cups water
  • 2 bay leaf

Meats:

  • ½ cup flour
  • ½ cup oil
  • 2 cup onions, chopped
  • 1 cup celery, chopped
  • 1 cup bell peppers, chopped
  • 1 cup carrots, chopped
  • 1 tsp. Salt
  • ¼ tsp. Cayenne pepper
  • 16 each duck confit, duck legs
  • 2 lb. Andouille sausage links cut into 16 equal portions
  • 4 cups chicken broth
  • 2 lb. Roasted duck, cut into 2-inch pieces

Gratine:

  • 1 ½ cups dried fine breadcrumbs
  • 1 cup grated parmesan6 Tsp. Parsley, chopped
  • 4 tsp. Essence, recipe follows
  • 4 Tsp. Olive oil

Garnish:

  • Chives, chopped
  • Crusty Bread

Beans:

  • 2 Tsp. Butter
  • ½ cup onions, chopped
  • 1 cup celery, chopped
  • 2 lb. of our Chili Smith Hutterite, Tarbais Of Lodi, or Green Flagolet beans)
  • ½ tsp. Salt
  • ¼ tsp. Cayenne pepper
  • 16 cups water
  • 2 bay leaf

Meats:

  • ½ cup flour
  • ½ cup oil
  • 2 cup onions, chopped
  • 1 cup celery, chopped
  • 1 cup bell peppers, chopped
  • 1 cup carrots, chopped
  • 1 tsp. Salt
  • ¼ tsp. Cayenne pepper
  • 16 each duck confit, duck legs
  • 2 lb. Andouille sausage links cut into 16 equal portions
  • 4 cups chicken broth
  • 2 lb. Roasted duck, cut into 2-inch pieces

Gratine:

  • 1 ½ cups dried fine breadcrumbs
  • 1 cup grated parmesan6 Tsp. Parsley, chopped
  • 4 tsp. Essence, recipe follows
  • 4 Tsp. Olive oil

Garnish:

  • Chives, chopped
  • Crusty Bread

Essence:

Yield 2/3 cup

  • 5 Tsp. Paprika
  • 4 Tsp. salt
  • 4 Tsp. Garlic powder
  • 2 Tsp. Black pepper
  • 2 Tsp. Onion powder
  • 2 Tsp. Cayenne pepper
  • 2 Tsp. Dried leaf oregano
  • 2 Tsp. Dried thyme

Method of Cooking:

Preheat the oven to 400 degrees For the beans: In a large saucepan, melt the butter. Sauté the onions and celery for 4 minutes, or until they are slightly wilted. Add the beans, salt, cayenne, water, and bay leaf and bring to a boil. Reduce heat to medium-low and cook until beans are tender and most of the water is absorbed about 2 hours.

For the meats: In a large ovenproof skillet, over medium-high heat, combine the flour and oil. Stirring constantly, make a medium brown roux. Add the onions, celery, bell peppers, carrots, salt, and cayenne. Stirring constantly, cook for 4 minutes or until vegetables are slightly wilted. Add the duck legs and sausages and cook for 3 minutes on each side. Add the chicken broth and stir the mixture until the roux and broth are combined and mixture thickens. Scrape the bottom and sides of the pot to loosen any brown particles. Bring to a boil. Add the beans and duck meat. Reduce the heat to medium-low and cook for 30-40 minutes.

For the Gratine: In a mixing bowl, combine breadcrumbs, cheese, parsley, Essence, and olive oil. Mix well. When the bean meat mixture is cooked, spoon the Gratine evenly over the top and bake for 10 minutes or until lightly browned. Spoon a serving of the mixture from the pan onto a plate and garnish with Essence, chopped chives, and crusty bread.

What about the gas???!

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We love this question and actually have an answer for greatly reducing the musical toot gas!

What causes the gas and flocculants is the sugars that seep from the beans during soaking and cooking. The sugars that are now in the cooking water mix with the enzymes in our lower intestines as our bodies try to break down the sugars and Yippee!  We have successfully made our bodies into little refineries!

Here is what we do to help with this:

  1. Rinse the dry beans several times with cool, clean water.
  2. Soak the beans for several hours until fully expanded.
  1. Stir these beans
  2. Drain the water off
  3. Cover the beans again with cool, clean water, we add salt and onion, bring to boil
  4. Reduce and allow simmering for forty minutes or an hour a until softened.
  5. Turn off the heat and allow beans to rest in the water for ten or fifteen minutes.
  6. Drain the water off and cool the beans with cool, clean water to stop the cooling process.
  7. After thoroughly cool, drain off water and beans are ready to use.

Some thinking is that we are draining off the flavor and nutrients, to say nothing of the amount of fresh water this all requires. This is a good and valid point. We use good quality bases or stock to our soups and chili products, which creates a wonderful flavor without excessive gas.

We are told that continual and regular consumption of beans will allow our bodies to adjust and better handle the sugars as but this also a different dietary concern as in our slim and trim society. Have you ever noticed how happy and healthy natives to Mexico and other high bean consumption areas are? 

We do know about over the counter products claiming to reduce gas  examples are Beano and others. Maybe some of you can help us with other ideas to keep the musical fruit under control.

Chili Smith White Bean Pesto

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Ingredients:

  • 1/4 cup pine nuts
  • 2 cups mixed power greens: (kale, spinach, chard)
  • 1/2 cup packed basil leaves, plus a small sprig for serving
  • 3 garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • 1/4 cup nutritional yeast
  • 1 1/2 cups Chili Smith White Eye Heirloom beans, cooked
  • 1 – 16 oz. bag Chili Smith Ancient Agro pasta, cooked

Directions

Put the pine nuts into a small skillet and place over medium heat. Cook, stirring often, until the nuts are toasted – about 5 minutes. Remove from heat and cool completely.

Add the pine nuts, power greens, basil, and garlic to the food processor and pulse until finely chopped.

Add the lemon juice and nutritional yeast, and process until well combined.

Add the Chili Smith White Eye Heirloom beans and blend until smooth, scraping down the sides of the bowl as needed.

Toss with Chili Smith cooked pasta.

Here is how I cooked the pasta in the Instant Pot:

1 lb Chili Smith Ancient Agro pasta
4 – 5 cups water

Instructions

Put pasta and water in the Instant Pot. Close the Instant Pot lid and set the valve to Sealing position. Press the “Manual” button and set the time to 1 minute. When it finishes cooking, let the Instant Pot naturally release the steam for 5 minutes, then quick release the remaining steam. I placed a kitchen towel over the vent.

Black-And-White Summer Bean Salad Chili Smith – Adopted from Weight Watchers

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Ingredients:

  • 1 cup white beans – fully cooked They suggest canned, we think ours are more flavorful and nutritious Use Hutterite, White Eye, Rice Bean, Runner Cannellini.
  • 1 cup black beans Black Valentine, Sunset Runner, maybe Hidatsa Red. Think about color and texture along with flavor. Black Calypso, Good Mother Stallard, CHRISTMAS LIMA, and several other Chili Smith heirloom beans will make this formula tasty and beautiful! We did this one with Hidatsa Red, Rice bean and Black Valentine for an almost Red, White and Blue celebration!
  • 1 large tomato, diced – preferably fresh from your garden, or a good neighbor!
  • 1 small onion, diced
  • 1 medium celery rib, diced
  • 2 Tbsp white or red wine vinegar
  • 3 Tbsp minced fresh Italian parsley or basil
  • Salt and Pepper – to taste

Method:

  1. Cook, drain and chill beans
  2. In a large bowl, combine beans, tomato, onion and celery. Gently stir in vinegar and sprinkle with parsley or basil; season to taste with salt and pepper.
Serves 4 – Yields 1 cup salad per serving

Ann’s Delicious Veggie Soup Recipe

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Ingredients:

  • 3 – 4 garlic cloves (chopped well or I use Garlic cubes from Trader Joes. You can find them in the freezer section. Makes it very easy.)
  • 2 Basil cubes (Trader Joes)
  • 1 yellow onion (chopped)
  • 2 whole carrots (Halved and chopped)
  • 4 celery stalks (chopped)
  • Fresh green beans (Can also use frozen)
  • 2 medium whole Zucchini (chopped)
  • 1 medium yellow squash (chopped)
  • 1 cup frozen peas
  • 2 cups cooked Chili Smith Runner Cannellini
  • 2 – 3 Quarts Organic Veggie broth (I use Trader Joes)
  • 1 bottle of your Favorite Pasta sauce ( I use Arrabiata sauce from Trader Joe’s for an extra kick)
  • Pinch of salt
  • Olive oil
  • A handful of Kale (chopped into bite-size pieces)
  • Red wine (At least a cup, if not more..)`

Directions:

  1. On medium heat, heat Olive oil in a large pot.
  2. Add garlic and basil and sauté for about a minute. Add salt.
  3. Add onion and sauté for about 2 minutes.
  4. Add carrots and celery, mix and sauté for another minute or two.
  5. Add entire bottle of pasta sauce and red wine, turn heat up to medium-high and let simmer for about 3 minutes to burn off alcohol.
  6. Add veggie broth (start with two quarts. If you want more broth, add more)
  7. Let simmer for about 5 minutes. Return heat to medium.
  8. Add Runner Cannelini beans and peas. Let simmer about 2 minutes.
  9. Add zucchini, squash, and kale. Let simmer for about 5 minutes.
  10. Turn heat off and let stand for a ½ hour to an hour.
  11. You can eat it alone, or with a nice salad. Also tastes great with a slice of gluten-free bread.

*This is one of those dishes that taste the best the next day, or even the day after that when all the spices have had the chance to marinate and get to know each other well. I sincerely hope you enjoy!

*The longer it sits, the more flavorful it becomes. This soup is best on the 2nd and 3rd day!

Healthy Veggie Style by Chili Smith

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Ingredients:

  • 1 pound of Heirloom Beans cooked weight (About 6-8 oz dried beans)
  • Olive Oil
  • 1 –Bottle Dark Ale or Beer
  • 1 – Sweet Onion
  • 1 – Red Onion 2 – Bell Peppers
  • 1 – Green Zucchini
  • 1 – Crook Neck Zucchini
  • 1 – Sweet Potato
  • Garlic
  • Anything else you like… all chopped into bite-sized pieces.

Method:

Beans: In a pot

  1. Rinse and soak in clear water for 12 hours or so until rehydrated.
  2. Change water and cover to one inch above beans in clear, cool water and simmer for about an hour until tender.
  3. Add Salt and ½ onions to water prior to cooking.

Base: In a large skillet

  1. Heat Olive Oil.
  2. Sauté Onions and Garlic.
  3. Add other vegetables.
  4. Add moisture of Beer – cover and steam for three to five minutes.
  5. Add Chili Seasoning to taste.
  6. Add beans to the base.
  7. Enjoy!

Tip:

Best served while fresh and not overcooked.
Drink the rest of the Beer with the meal!

New York Times Heirloom Bean Ragout

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Ingredients:

  • 1 to 1 ¼ pounds fresh shell beans, such as Sunset Runner or Runner Cannellini runner beans, shelled (about 1 3/4 to 2 cups, shelled)
  • 1/2 onion
  • 3 plump garlic cloves; 1 crushed, 2 minced
  • Bouquet garni made with a few sprigs parsley and thyme, Parmesan rind and a bay leaf, wrapped in a leek leaf and tied with twine
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • 2 large leeks, white and light green parts only, halved and cut in 1/2-inch slices
  • 1 celery stalk, chopped
  • 1 cup peeled, seeded and chopped tomatoes (about 3/4 pound)
  • Ground black pepper
  • 1 good-size pattypan squash or other summer squash, quartered and sliced
  • 1/4 inch thick (about 2 cups)
  • Slivered fresh basil leaves for garnish
  • Freshly grated Parmesan for garnish

Preparation:

In a heavy soup pot or Dutch oven, combine the beans, onion, crushed garlic clove, bouquet garni and 4 cups water. Bring to a boil. Add salt to taste, reduce heat, cover and simmer 30 minutes. Remove and discard onion and garlic clove.

Meanwhile, heat olive oil over medium heat in a medium skillet and add leeks and celery. Cook, stirring, until they begin to soften, about 3 minutes, and stir in minced garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes. Season to taste with salt and pepper. Cook, stirring often, until tomatoes have cooked down slightly, about 10 minutes.

Stir leek and tomato mixture into beans, along with summer squash. Bring back to a simmer and cook 15 minutes, until beans are creamy-tender but intact and the vegetables are soft and fragrant. Taste and adjust seasonings. Remove bouquet garni.

Ladle ragout into wide bowls. Top each serving with a generous sprinkling of slivered basil leaves and a spoonful of Parmesan.