FLAGEOLETS EN PISSENLITS (BEANS WITH DANDELION GREENS)
This comes from Michael Robert's "Parisian Homecooking" and is a typical flageolot dish--and typically served with lamb. Any bitter green--chard, sorrel, collard--can be substituted for the dandelion greens.
Provided by Chef Kate
Categories Greens
Time 3h40m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Soak the dried beans in warm water for at least two hours; drain.
- Place the beans in a flameproof casserole with the onion, carrot, garlic and herbs, and add enough water to cover the beans by one inch.
- Cover and bring just to the boil over medium heat.
- Immediately reduce the heat and simmer for about an hour, adding additional water if necessary to keep beans covered.
- Add the greens and continue to cook for another thirty minutes or until the beans are creamy.
- Remove from the heat, swirl in the butter and season with the salt and pepper to taste.
- Serve immediately.
Nutrition Facts : Calories 367.3, Fat 5.5, SaturatedFat 3.1, Cholesterol 12.2, Sodium 974.5, Carbohydrate 60, Fiber 24, Sugar 4.2, Protein 22.3
FRENCH FLAGEOLET BEANS
Steps:
- The night before cooking, place the beans in a large bowl and cover them with water by 1 inch. Cover the bowl with plastic wrap and refrigerate overnight.
- The next day, preheat the oven to 300 degrees. Drain the beans, rinse well, and drain again. In a large ovenproof pot such as Le Creuset, heat the olive oil over medium to medium-low heat, add the bacon, and cook for 4 to 5 minutes, until the bacon starts to brown. Add the onion, fennel, and carrots and cook for 7 minutes, stirring occasionally, until the vegetables begin to soften but aren't browned. Add the garlic and saute for 1 to 2 more minutes.
- Add the flageolets to the pot and stir in the broth, bay leaves, and rosemary. (Don't be tempted to add salt! The beans will become tough.) Add 2 cups of water, which should just cover the beans, and bring to a simmer on top of the stove. Cover the pot tightly and bake in the oven for 45 minutes. Remove the lid, stir in 1 tablespoon salt and 1 teaspoon pepper, and return the pot to the oven without the lid. Raise the temperature to 350 degrees and bake for 30 to 45 more minutes. The beans will be very tender and there will be just a little liquid in the bottom of the pan. (If the beans are dry, add a little more water.) Discard the bay leaves and rosemary. Taste for seasonings and serve hot.
CROCK POT CHICKEN & BEANS & GREENS
This was a combination of a number of recipes I came across trying to find one that would use the crock pot and the ingredients I had on hand. It turned out FABULOUS! I served it over well-toasted garlic bread with a salad and sliced cantaloupe on the side. Healthy, low carb, simple and impressive.
Provided by AQueen
Categories Chicken Breast
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice the onion.
- Mince the garlic.
- Drain and rinse the beans.
- Clean the spinach.
- Layer the onion, garlic, beans and spinach in the bottom of the crock pot.
- Pour the chicken broth over the ingredients. Make sure the spinach is submerged in the chicken broth.
- Place the chicken on top of the ingredients.
- Season well with salt, pepper, rosemary and italian seasoning.
- Sprinkle the parmesan cheese over all ingredients.
- Cook on low for 6 to 8 hours.
- Serve over toasted garlic bread.
FLAGEOLET BEAN PIE
An easy to prepare, comforting vegetarian main meal
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat grill to high. Heat the oil in a frying pan and gently fry the onion for about 5 mins until softened. Stir in the garlic and cook for another min. Add the beans, crème fraîche and half the thyme. Season well, then cook until heated through.
- Mix the breadcrumbs and cheese together, then stir in the rest of the thyme. Pour the bean mix into a baking dish and scatter with the breadcrumbs. Grill until the topping is crisp and golden. Serve with salad.
Nutrition Facts : Calories 421 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 3 grams sugar, Fiber 9 grams fiber, Protein 21 grams protein, Sodium 1.73 milligram of sodium
FLAGEOLETS WITH AUTUMN GREENS AND FRESH BACON
Provided by Seamus Mullen
Categories Bean Side Apricot Bacon Kale Legume Fall Simmer Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 16
Steps:
- Pack the fresh bacon in the salt and sugar mixture, cover, and refrigerate for up to 4 hours. Rinse and pat dry, then cut into 1/2-inch cubes.
- Combine the bacon, beans, carrot, onion, garlic, apricots, bay leaves, and chile in a pressure cooker and add cold water to come an inch above the beans. Fit the pressure cooker with the lid and raise the temperature to high until it starts to whistle. Reduce to the lowest setting and cook until the beans are creamy and cooked through, roughly 25 minutes. Remove the lid and adjust the seasoning with vinegar, salt, and pepper. Alternately, bring the ingredients to a boil in a large, heavy-bottomed pot and immediately reduce the heat to a simmer. Cook, covered, until the beans are thoroughly cooked through and creamy, roughly 1 3/4 hours.
- Remove the large aromatic vegetables, garlic, chile, and bay leaves from the pot and discard. They've done their flavoring job. Coarsely chop the greens or tear with your hands, then fold them into the beans. Simmer for another 5 minutes, or until the greens are tender.
- Serve with warm crusty bread and a healthy dose of olive oil.
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.
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