Flageolet Salad Recipes

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FLAGEOLET



Flageolet image

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

1 1/2 cups dried flageolet beans, sorted and rinsed well
8 cups water, plus more for soaking
1 sprig rosemary
1 dried bay leaf
4 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

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.

FLAGEOLET SALAD



Flageolet Salad image

Provided by Florence Fabricant

Categories     salads and dressings

Time 1h

Yield 6-8 servings

Number Of Ingredients 5

1 cup dried flageolets
Salt and freshly ground black pepper
3 cloves garlic, minced
2 tablespoons fresh rosemary
1/4 cup extra-virgin olive oil

Steps:

  • 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.
  • 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.
  • 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.

FLAGEOLET BEAN SALAD RECIPE - (4.1/5)



Flageolet Bean Salad Recipe - (4.1/5) image

Provided by jacewildman

Number Of Ingredients 12

1/2 lb dry Flageolet Beans
1/4 cup black olives, sliced
2 carrots, diced
1/2 cup cherry tomatoes, halved
1/2 cup peas, chopped
3 tablespoons olive oil
3 tablespoons white or red wine vinegar
1 garlic clove, minced
1/4 cup fresh parsley, chopped
3 Large basil leaves, chopped
1/4 teaspoon black pepper, fresh ground
1/2 teaspoon real salt

Steps:

  • Cook beans for about 45- 50 minutes, flageolet beans do not need to be pre-soaked. Meanwhile, chop olives, carrots, parsley, basil, garlic and put in bowl. Make the dressing add salt and pepper and when the beans are done, don't overcook so they are mushy, cool beans in ice cold water to stop cooking and add to bowl. Drizzle dressing over bean salad. Let sit 10-15 minutes and serve. You can purchase beans, tomatoes, peas, carrots, parsley, and basil, at the markets.

FRENCH FLAGEOLET BEANS



French Flageolet Beans image

Provided by Ina Garten

Categories     side-dish

Time 14h

Yield 6 to 8 servings

Number Of Ingredients 12

1 pound dried flageolet beans
2 tablespoons good olive oil
4 ounces bacon, diced
2 cups medium-diced yellow onion (2 onions)
2 cups medium-diced fennel, trimmed and cored
2 carrots, scrubbed and medium-diced
4 teaspoons minced garlic (4 cloves)
2 cups canned beef or vegetable broth
2 bay leaves
1 large sprig fresh rosemary
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

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.

FLAGEOLET BEAN AND FRISEE SALAD



Flageolet Bean and Frisee Salad image

This salad gets tang from lemons and salty bite from the anchovies.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

2/3 cup dried flageolet beans
3 tablespoons extra-virgin olive oil
15 anchovy fillets
3 tablespoons freshly squeezed lemon juice, (1 lemon)
1 large clove garlic, minced
1/4 teaspoon freshly ground pepper
1 tablespoon fresh flat-leaf parsley, roughly chopped
1 small head frisee, leaves cleaned and roughly chopped

Steps:

  • Place beans in a medium saucepan with 4 cups of water. Bring to a boil, reduce to a simmer, and cook beans until tender, 50 minutes to an hour. Rinse beans under cold water; drain, and set aside.
  • Place olive oil, anchovy fillets, lemon juice, garlic, and pepper in the bowl of a food processor. Pulse until fillets are finely chopped, about 5 seconds. Place parsley, frisee, beans, and anchovy dressing in a medium bowl, and toss to combine. Serve immediately.

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