Main courses

Flageolet beans à la provençale

Name: Flageolet beans à la provençale
Prep time: 20 min
Total time: 20 min
Yield: For 2 servings
Ingredients: 2 tbs Rapunzel olive oil mild, extra virgin; 1 shallot or red onion, finely chopped; 1 clove garlic, pressed; 1 jar Rapunzel pizza tomatoes; 2 cans of Rapunzel flageolet beans; 120 ml water; 2 tbs Rapunzel clear soup without yeast; 2 tbs of red wine; ½ tsp each dried thyme and rosemary; 1 pkg. smoked tofu, cut into cubes; Rapunzel sea salt Atlantic; pepper

Justina und Livi

20 Min.

For 2 servings

Vegan

Info

Perptime 20 Min.

Ingredients

Portions

2 Olive oil mild extra virgin
1 shallot or red onion, finely chopped
1 clove garlic, pressed
1 Pizza tomatoes
2 cans of Rapunzel flageolet beans
120 ml water
2 tbs Rapunzel clear soup without yeast
2 tbs of red wine
1 tsp each dried thyme and rosemary
1 smoked tofu, cut into cubes
Atlantic sea salt fine
pepper

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Heat oil in a coated pan and sauté shallot and garlic. Add tomatoes, flageolet beans, clear soup and wine. Simmer gently over medium heat for 5-10 minutes. For a variant with additional smoked tofu, heat a second non-stick pan and fry the tofu in it and add to the bean mixture.

Tastes great with Baguette!

USED RAPUNZEL PRODUCTS

Pizza tomatoes

Olive oil mild extra virgin