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.
Recipe information
Yield
2 cups
Ingredients
1Ā 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
Preparation
Step 1
Place the beans in a large stockpot. Cover with cold water by 2 inches; let soak overnight in the refrigerator.
Step 2
Transfer the beans to a colander to drain. Return to the stockpot; cover with 8 cups water. Add the rosemary and bay leaf. Bring to a boil; reduce heat, and simmer, covered, until the beans are tender, about 1 hour 10 minutes. Transfer to a serving bowl; discard the herbs. Gently toss with the oil, and season with salt and pepper. Serve.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright Ā© 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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