CookEat Recipe

French Flageolets, Cubannaise

Name: French Flageolets, Cubannaise
Ingredients: 473 Millilitre Canned flageolet bean — Canned French flageolets, one pint as supplied; 473 Millilitre Water — Bean-blanch water, one pint, drained; 1.5 Tablespoon Butter — Butter for vegetables; 1906 source measure retained without conversion; 1 Onion — Onion; 1 Green pepper — Seeded green pepper; 2 Tomato — Large red tomatoes, peeled/seeded; 0.5 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon Sugar — Sugar; 1906 source measure retained without conversion; 2 Saltspoon (source measure) Pepper — Pepper; 1906 source measure retained without conversion; source unit: saltspoon; 1 Teaspoon Butter — SEPARATE butter for thickening; 1906 source measure retained without conversion; 1 Teaspoon Flour — Flour for thickening; 1906 source measure retained without conversion

Type: Side dish

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Boil pint canned flageolets in separate pint water five minutes and drain. Brown onion/green pepper in 1.5tbsp butter five minutes; add two tomatoes/beans/seasoning, cook fifteen minutes. Mash SEPARATE tsp butter with tsp flour and stir until thickened; measure final yield.

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