Provençal Bean Pot Recipes

PROVENCAL FRENCH BEANS

Steps:

• Place the beans in a bowl and cover with water. Soak in the refrigerator overnight.
• Drain the beans, place in a large saucepan with the chicken stock, and bring to a boil. Lower the heat and simmer for 30 to 40 minutes, until tender but not mushy. Add 1 tablespoon of salt for the last 10 minutes of cooking. Drain, reserving the stock.
• In a large saute pan, heat the olive oil, then add the onions, diced carrots, and celery, and cook over low heat for 10 to 15 minutes, until tender. Add the parsley, garlic, rosemary, and thyme and cook for 1 more minute. Add the beans and 2 cups of the cooking stock. (If you dont have enough liquid, add additional stock or water to make 2 cups.) Cook for 15 minutes until the stock makes a little sauce, adding more stock if necessary. Finish with the Parmesan cheese. Serve with a garnish of chopped parsley.

FRENCH FLAGEOLET BEANS

Steps:

• The night before cooking, place the beans in a large bowl and cover them with water by 1 inch. Cover the bowl with plastic wrap and refrigerate overnight.
• The next day, preheat the oven to 300 degrees. Drain the beans, rinse well, and drain again. In a large ovenproof pot such as Le Creuset, heat the olive oil over medium to medium-low heat, add the bacon, and cook for 4 to 5 minutes, until the bacon starts to brown. Add the onion, fennel, and carrots and cook for 7 minutes, stirring occasionally, until the vegetables begin to soften but aren't browned. Add the garlic and saute for 1 to 2 more minutes.
• Add the flageolets to the pot and stir in the broth, bay leaves, and rosemary. (Don't be tempted to add salt! The beans will become tough.) Add 2 cups of water, which should just cover the beans, and bring to a simmer on top of the stove. Cover the pot tightly and bake in the oven for 45 minutes. Remove the lid, stir in 1 tablespoon salt and 1 teaspoon pepper, and return the pot to the oven without the lid. Raise the temperature to 350 degrees and bake for 30 to 45 more minutes. The beans will be very tender and there will be just a little liquid in the bottom of the pan. (If the beans are dry, add a little more water.) Discard the bay leaves and rosemary. Taste for seasonings and serve hot.

PROVENçAL TOMATO AND BEAN GRATIN

Steps:

• Cut one of the onions in half, and stick a clove into each half. Chop the other onion. Drain the soaked beans and combine with 2 quarts water in a large pot. Bring to a boil and skim off any foam, then add the halved onion, the crushed garlic cloves and the bouquet garni. Reduce the heat, cover and simmer for 1 hour. Add salt to taste, and continue to simmer for another 30 to 60 minutes, until the beans are tender but not mushy. Remove from the heat, remove and discard the onion and the bouquet garni, and drain over a bowl. Measure out 3 cups of the cooking liquid, taste and adjust salt. Set aside.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the chopped onion. Cook, stirring, until tender, about five minutes. Add the remaining garlic, and stir together until fragrant, 30 seconds to a minute. Add the tomatoes, tomato paste, sugar, oregano, cayenne and salt to taste. Cook, stirring often, for 10 to 15 minutes, until the tomatoes have cooked down somewhat and smell very fragrant. Stir in the beans and 3 cups of their cooking broth (refrigerate the rest if you are making this ahead; you may need it for thinning out). Bring to a simmer, cover and cook over low heat for 30 minutes, until the mixture is thick and fragrant. Stir often so that it doesn't stick to the bottom of the pot. Add pepper, taste and adjust salt and garlic.
• Preheat the oven to 375 degrees. Oil a 3-quart gratin or baking dish. Spoon the tomatoes and beans into the baking dish. Combine the breadcrumbs and cheese in a bowl, and toss with the remaining tablespoon of olive oil. Sprinkle in an even layer over the beans. Bake 30 minutes, or until the top is browned and the gratin is bubbling. Serve hot or warm.

QUICK PROVENCAL MUSHROOM AND WHITE BEAN STEW

Steps:

• Heat oil in a large soup pot over medium-high heat.
• Add mushrooms, onion, garlic, and herbe de Provence, and cook and stir until onion is very tender and mushrooms are slightly golden, about 8 minutes.
• Add vegetable broth, tomatoes (including liquid), and wine.
• Bring to a boil, reduce heat, cover, and simmer to blend flavors, about 15 minutes.
• In a small bowl, mash 1 cup of the beans until smooth; add to stew. Stir in remaining beans and heat until hot, about 8 minutes.
• Serve immediately.

QUICK AND EASY WHITE BEAN SOUP PROVENCAL

Steps:

• In the bottom of a large pot, add olive oil and heat over medium heat.
• Add onions, zucchini, eggplant and garlic. Sauté for several minutes to soften onions, stirring often.
• When the onions become translucent, add all of the rest of the ingredients. Add enough vegetable broth and/or water to cover ingredients.
• Bring the soup up to a boil, and then lower the heat to a simmer. Cover and cook for 20-30 minutes or so until the eggplant is tender. Stir the soup every few minutes or so during the simmering time.
• Ladle the soup into bowls and serve with a nice hearty crusty bread.

SOUPE AU PISTOU (PROVENçAL VEGETABLE SOUP)

Steps:

• In a pot, bring the water, salted, to a boil and add carrots, potatoes, onions, green beans and zucchini. Cook 20 minutes. Remove from heat.
• Drain kidney beans and add them to the soup.
• Mix oil, tomato paste, garlic and basil. Pour into the soup and stir well.
• Before serving, sprinkle grated cheese to taste in a bowl or mug. Pour soup over cheese.

PROVENçAL BEAN POT

Steps:

• Heat the oil in a soup pot. Add the onion and sauté until translucent. Add the garlic and continue to sauté over medium heat until both are golden.
• Add the water, carrots, celery, and wine. Bring to a simmer, then cover and simmer gently for 10 minutes.
• Stir in the beans, tomatoes, thyme, and rosemary. Bring to a simmer and cook over medium heat, covered, for 15 to 20 minutes. If needed, add a small amount of water, but the consistency should be neither too thick nor too soupy.
• Stir in half of the parsley. Season with salt and pepper and serve. Sprinkle the remaining parsley atop each serving.
• To make this an even heartier dish, add some soy "sausage." Simply slice 4 to 6 links into 1/2-inch-thick slices, and sauté in a small amount of olive oil until golden brown on most sides. Stir into the stew once it's done, or pass around the sautéed soy sausage for those who would like to add some to their stew.
• Per serving:
• Calories: 270
• Total fat: 5g
• Protein: 12g
• Fiber: 10g
• Carbohydrate: 42g
• Cholesterol: 0mg
• Sodium: 48mg