Flageolet Salad
Updated Oct. 12, 2023
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup dried flageolets
- Salt and freshly ground black pepper
- 3cloves garlic, minced
- 2tablespoons fresh rosemary
- ¼cup extra-virgin olive oil
Preparation
- Step 1
Place the flageolet in a saucepan and cover to a depth of two inches with cold water. Allow to soak for four hours or overnight.
- Step 2
Rinse and drain the beans, cover again with water to a depth of two inches, bring to a simmer and cook gently for about 45 minutes, until they are tender. In the beginning of the cooking you may have to skim some foam from the surface. Also, add a little more water if necessary.
- Step 3
Drain the cooked flageolet, then season with salt and pepper. Fold in the garlic, rosemary and olive oil. Serve at room temperature. This dish benefits from being allowed to stand at least one hour before serving.
Private Notes
Comments
This provides a tasty and nutritious base. I used 3 cups of cooked beans. After marinating I added sliced cherry tomatoes and feta. Delicious!
This provides a tasty and nutritious base. I used 3 cups of cooked beans. After marinating I added sliced cherry tomatoes and feta. Delicious!
This bean preparation is excellent! I started with Rancho Gordo flageolets, soaked just over four hours. Slight adaptations I made were cooking the beans with aromatics (onion, carrot, lovage), then, I served the seasoned beans over salted, seasonal heirloom tomatoes. The acid from the tomatoes really helps to brighten the dish. Was the perfect summer side “salad”, and a great base recipe for meal- or season-specific modifications.