Flageolet beans are a small white bean used most often in French cooking, and are most often seen in a traditional cassoulet. With a bag of flageolets on hand, I decided to make a healthy sauté of the tender beans, nutrient-packed collard greens from our CSA, cherry tomatoes, jumbo shrimp and a last minute sprinkling of crispy bacon. I serve this sauté over fluffy brown rice, and to accentuate the use of the French beans, I like to flavor the dish with a touch of fragrant herbes de Provence.
(To view this recipe, click on the blue title of the blog post above*)
Shrimp, Collard Greens & Flageolet Sauté
Ingredients:
- 1 cup flageolet beans, soaked overnight, drained (any other dried bean would work here!)
- Olive oil
- 1 yellow onion, sliced
- 3 garlic cloves, thinly sliced
- 1 bunch of collard greens, washed, dried, stems removed, greens thinly sliced
- Salt and pepper
- ½ cup dry white wine
- 1 Tablespoon herbes de Provence
- 1 ½ cups vegetable or chicken stock
- 1 cup cherry tomatoes, halved
- 1 lb. jumbo shrimp
- 4 slices of bacon, cooked and crumbled
Directions:
- Heat the oil over medium high heat. Add in the onions, garlic and beans—sauté along with a sprinkling of salt and pepper, for 5-7 minutes. Add in the collard greens, herbes de Provence and the white wine. Cook for an additional 5 minutes, then add in the broth. Reduce the heat to medium-low and add in the halved tomatoes.
- Cook for approximately 20 minutes, or until the beans are very tender and the greens wilted. Add in the shrimp, season with additional salt and pepper to taste and cook for 5 minutes, or until the shrimp are pink. Serve warm over rice, with a sprinkling of the cooked, chopped bacon.
Tagged: bacon, beans, cherry tomatoes, collard greens, flageolet beans, French beans, herbes des Provence, rice, saute, shrimp, shrimp saute, tomatoes
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