FLAGEOLET
Flageolet, pale-green kidney beans, are prevalent in French cooking. Their delicate flavor is well suited for simple preparations and is particularly good with lamb. We served them with Mint and Pistachio Stuffed Leg of Lamb.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Place beans in a large stockpot. Cover with cold water by 2 inches; let soak overnight in the refrigerator.
- Transfer beans to a colander to drain. Return to stockpot; cover with 8 cups water. Add rosemary and bay leaf. Bring to a boil; reduce heat, and simmer, covered, until beans are tender, about 1 hour 10 minutes. Transfer to a serving bowl; discard herbs. Gently toss with oil, and season with salt and pepper. Serve.
GRATIN OF FLAGEOLET BEANS
Provided by Nancy Harmon Jenkins
Categories side dish
Time 2h20m
Yield Eight servings
Number Of Ingredients 15
Steps:
- Warm the olive oil over medium heat in a large noncorrodible pot (glass, ceramic, stainless steel or enameled iron). Add the diced carrot, celery and onion along with the garlic and cook for 5 minutes.
- Add the thyme, diced tomatoes, prosciutto hock, beans and the broth or water. Salt to taste. Cover and simmer for 1 hour, adding water if the bean mixture becomes too thick. Remove the cover, raise the heat slightly and cook for another 30 minutes, reducing the liquid until it is at the same level as the beans. When stirred, the beans should have the consistency of a thick sauce.
- Preheat the oven to 350 degrees. Remove the prosciutto hock and thyme sprigs from the pot. Remove the rind from the prosciutto, chop the ham into coarse pieces and add them to the beans. Stir in about half of the parsley.
- Pour the beans into a baking dish. Mix the bread crumbs with the remaining parsley and the extra-virgin olive oil and Parmesan cheese, and spread this over the beans in an even layer. Bake for 40 minutes, or until the edges bubble and the top is evenly browned.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 19 grams, Carbohydrate 32 grams, Fat 26 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 1321 milligrams, Sugar 7 grams, TransFat 0 grams
FLAGEOLET BEANS IN CREAM (FLAGEOLETS A LA CREME)
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 2h15m
Yield Six to eight servings
Number Of Ingredients 16
Steps:
- Put the flageolets in a mixing bowl and add cold water to cover about two inches above the top of the beans. Let stand overnight.
- Drain the beans and put them in a kettle. Add the eight cups of water, the carrot and the onion stuck with cloves. Tie the celery, parsley sprigs and bay leaf into a bundle and add it. Add the thyme, salt and pepper. Bring to the boil. Cover and let simmer two hours or slightly less until the flageolets are tender.
- Remove and discard the onion, celery, parsley and bay leaf.
- Remove the carrot and cut it into small cubes. Set aside.
- Drain the beans but reserve one- half cup of the cooking liquid. Set aside.
- Heat the butter in a large skillet and add the garlic and shallots. Cook briefly, stirring, and add the beans, chopped parsley, carrot and cream. Let simmer five minutes and serve.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 866 milligrams, Sugar 4 grams, TransFat 0 grams
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EASY FLAGEOLET RECIPE: HOW TO COOK FLAGEOLET BEANS
From masterclass.com
Estimated Reading Time 3 mins
- 1. Place the beans in a large bowl or pot and cover with 3 inches of cold water. Cover the pot, and let the beans soak overnight at room temperature. (Skip this step if using a pressure cooker or Instant Pot.)
- 2. Drain the beans. In a large pot, combine the drained beans with chicken stock and 2 cups of water. Add salt, bay leaf, garlic, carrot, and parmesan rind (if using). Bring to a boil over medium-high heat, then reduce to a gentle simmer. Continue to cook until the beans are tender, about 1–2 hours.
- 3. Alternatively, combine all ingredients in a pressure cooker and cook on high pressure for 30 minutes. Let pressure release naturally.
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