Flageolet beans à la provençale

Details

20 min

vegan

Justina
(Wilhelm Studio)

Ingredients

For 2 servings

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

Details

20 min

vegan

Justina
(Wilhelm Studio)

Method

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!

Ingredients

For 2 servings

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

Details

20 min

vegan

Justina
(Wilhelm Studio)

Rapunzel Products

Flageolet beans canned

Pizza tomatoes

Olive oil mild extra virgin

Vegetable boullon without yeast

Atlantic sea salt fine