flageolet
Instructions:
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.
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
- Place the beans in a large stockpot. Cover with cold water by 2 inches; let soak overnight in the refrigerator.
- 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.
- MAKES 2 C U P S