Flageolets with Nancy's Peperonata Recipe by Mangia
Flageolets with Nancy's Peperonata
Flageolets are actually immature pod beans that are picked and removed from their pods when still green. Originally cultivated in the Americas, they were adopted by the French in the nineteenth century. Their taste, like their color, is delicate. They go beautifully with the assertive flavors of peperonata, which, as the word suggests, includes bell peppers, lots of tomatoes, garlic, and several surprises Nancy likes to add to the pot. Peperonata is also delicious just as is on chewy, crusty bread.
Ingredients
- 1 ½ cups dried flageolet beans or great Northern beans picked over
- ½ onion
- 4 whole cloves
- 1 bay leaf
- 2 cups water
FOR THE PEPERONATA
- 1 medium onion
- 2 garlic cloves
- 1 stalk of celery
- ¼ cup extra-virgin olive oil
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried marjoram
- ½ cup coarsely chopped basil
- 3 cups crushed tomatoes
- 1 tablespoon sugar
- 1 tablespoon salt
- ¼ cup red wine vinegar
- ¼ cup golden raisins
- 3 tablespoons drained capers
- 1 large red bell pepper roasted, peeled, cored, seeded, and diced
Instructions
- Soak the beans in water to cover overnight. The next day, drain them. Peel the onion and stud it with the cloves.
- In a saucepan, combine the beans, onion, bay leaf, and water. Bring the water to a boil over high heat, skim off the foam on the surface, and reduce the heat to medium- low. Cover and cook about 50 minutes, until the beans are tender. Drain, remove the onion and bay leaf, and let cool.
- Make the peperonata: Peel, trim, and chop the onion. Peel, trim, and mince the garlic. Trim the celery, then dice.
- Heat the olive oil in a skillet over medium heat. Add the onion, garlic, and celery and cook for several minutes, until the onion is softened. Add the thyme, oregano, marjoram, basil, and tomatoes. Stir to combine and cook about 10 minutes. Stir in the sugar, salt, red wine vinegar, golden raisins, and capers. Simmer the sauce until it is reduced by one-third, about 25 minutes. Set aside to cool.
- In a serving bowl, combine the beans with the sauce and diced roasted pepper and stir gently to combine.
