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Mangia Flageolets with Peperonata
1 1/2 C. dried flageolets or great northern beans, picked over
1/2 onion
4 whole cloves
1 bay leaf
2 C. water
For the peperonata:
1/4 C. extra-virgin olive oil
1 medium onion, peeled and chopped
2 garlic cloves, peeled and minced
1 stalk celery, diced
1/2 t. dried thyme
1/2 t. dried oregano
1/2 t. dried marjoram
1/2 C. coarsely chopped basil
3 C. crushed tomatoes
1 T. sugar
1 T. salt
1/4 C. red wine vinegar
1/4 C. golden raisins
3 T. drained caper
1 large red bell pepper, roasted, peeled, cored, seeded and diced
Soak beans in water, covered, overnight. The next day, drain them. Peel the
onion and stud it with the cloves. In saucepan, combine beans, onion, bay leaf
and water. Bring water to a boil over high heat. Skim off the foam on the
surface and reduce heat to medium-low. Cover and cook for 50 minutes or until
beans are tender. Drain, remove onion and bay leaf and let cool.
Make peperonata:
Heat oil in skillet over medium heat. Add onion, garlic and celery and cook for
several minutes, until the onion is softened. Add thyme, oregano, marjoram,
basil and tomatoes. Stir to combine and cook about 10 minutes. Stir in sugar,
salt, vinegar, raisins and capers. Simmer about 25 minutes, until reduced by
one-third. Set aside to cool.
In serving bowl, combine beans with sauce and diced roasted pepper. Stir gently
to combine. This will keep, covered, in the refrigerator for 1 day. The
peperonata can be made 2 days in advance. Store, covered, in the refrigerator.
Serves 6.
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