FourBean Veal Pot

This took minimal effort, a delicious meal that you just put in the oven and let it cook. If veal does not appeal to you, I believe any animal protein will suffice ( modify choice of marinade) or even without.


  • Veal (stewing chunks)
  • Ume Plum Vinegar
  • Pepper flakes
  • Beef Bouillon
  • Flageolet beans  (presoaked overnight)
  • Lentils ( Red, Green and French)
  • Peppers (Poblano, Red Bell and Anaheim; diced)
  • Red onions ( diced)
  • Extra Virgin Olive Oil
  • Salt to taste (if you wish)

What you’ll need:

  • Oven safe sauce pan
  • Chopping board

What I did:

The flageolet beans was soaked overnight with excess water and rinsed the following day with cool water and then cooked in water. All three types lentils were cooked together in water at the time the meal was been prepared.

The diced veal was marinaded with vinegar, pepper flakes, bouillon with a  dash of oil and set aside in the fridge until needed. The oven was preheated to 350 F, and the oiled sauce pan was placed in the heated oven to get hot. After a few minutes, the pan was taken out and the veal added to it and returned to the oven for about 10 minutes.

Meanwhile, peppers and red onions were quickly diced , ready to be added to the veal.  After the peppers and onions were added to the veal, the pan was returned to the oven for about 5 minutes to allow the peppers to cook in  the ‘au jus’/ broth of the veal, then finally the  cooked flageolet and lentils were added to the combo in the pan , stirred, returned to the oven to cook pseudo crock pot style for the last minutes.



The sweetness of the beans was very good, with the veal ( lamb- beefy taste). For me it was not as spicy as I intended , which I believe the beans soaked up the heat but it was for my hubby. The flageolet beans added texture to the beans. Overall, it was very delicious. If you haven’t tried flageolet beans, it is a great addition to list of ingredients!





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