Flageolet Bean And Frisee Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRATIN OF FLAGEOLET BEANS



Gratin Of Flageolet Beans image

Provided by Nancy Harmon Jenkins

Categories     side dish

Time 2h20m

Yield Eight servings

Number Of Ingredients 15

4 tablespoons olive oil
1 medium carrot, finely diced
1 large stalk celery, finely diced
1 medium yellow onion, finely diced
10 cloves garlic, peeled
4 leafy sprigs fresh thyme
8 tomatoes, peeled, seeded and diced
1 prosciutto hock with rind (see note)
2 cups flageolet beans or small white beans that have been soaked overnight in cold water
8 cups lamb or beef broth or water
Salt to taste
1/2 cup chopped fresh parsley
2 cups bread crumbs
6 tablespoons extra-virgin olive oil
4 tablespoons freshly grated Parmesan cheese

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 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.

FRISEE SALAD WITH BEANS, GOAT CHEESE AND WARM BACON DRESSING



Frisee Salad with Beans, Goat Cheese and Warm Bacon Dressing image

Provided by Food Network

Time 1h17m

Yield 4 servings

Number Of Ingredients 14

1 cup dried navy beans, soaked overnight in cold water
2 garlic cloves, smashed
Fresh thyme sprigs
4 cups cold water
1 teaspoon salt
2 cups crusty bread cubes
2 tablespoons extra-virgin olive oil, plus 2 teaspoons
1/4 pound thick sliced smoked bacon, cut into 3-inch strips
3 large shallots, thinly sliced
3 tablespoons balsamic vinegar
Fresh ground pepper
1/2 pound frisee, washed
1/2 pint yellow cherry tomatoes, halved
1/4 pound mild goat cheese crumbled

Steps:

  • Drain and rinse off the beans. In a medium saucepan, combine beans, garlic, fresh thyme sprigs, and 4 cups cold water. Bring to a boil and skim off any foam. Simmer until tender. About 10 minutes before they are done, add the salt (about 1 teaspoon). Drain the beans and allow to cool room temperature. Throw away garlic and thyme.
  • Preheat oven to 350 degrees F.
  • Toss the bread cubes with 2 tablespoons or more of olive oil, salt, and pepper. Toast until golden. Fry bacon until crisp. Transfer to paper towels and drain. Add 2 teaspoons of olive oil to bacon pan. Saute the shallots in the olive oil until just colored light golden. Whisk in the vinegar and season with salt and pepper. Keep the dressing warm.
  • In a big bowl, toss the frisee, beans, bacon, toasted croutons, and tomatoes together. Add the dressings and toss. Plate each salad and sprinkle the crumbled goat cheese over top.

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.

More about "flageolet bean and frisee salad recipes"

FLAGEOLET BEAN SALAD WITH ROASTED PEPPERS AND CAPERS RECIPE
Aug 29, 2018 1 cup cooked Rancho Gordo Flageolet or Cassoulet beans, drained (reserve the broth for another dish) 1 cup chopped roasted red peppers, jarred or homemade; 1 tablespoon …
From ranchogordo.com


FLAGEOLET BEANS WITH LEMON DRESSING RECIPE – RANCHO GORDO
Oct 4, 2017 Beans and lemons, not lemony beans. Don’t forget to stir in some chopped fresh parsley at the end. It’s not just for color. Serves 2 to 4 as a side. 1 garlic clove; Salt to taste; 1 …
From ranchogordo.com


FLAGEOLET BEANS RECIPES - BBC FOOD
Use them in tomato-based and meat stews, in mixed bean salads or tossed in butter to accompany roast lamb or veal. Small, creamy, pale green beans with tender skin and a fine, …
From bbc.co.uk


FLAGEOLET SALAD WITH EXQUISITE VINAIGRETTE | MAISON ORPHéE
Preparation: 10 minutes. Cooking time: 75 minutes. Pre-soaking time: 8 hours. Yield: 4 servings . Do you know what flageolets are? A variety of white beans, they are rich in energy and fibre, …
From maisonorphee.com


FLAGEOLET BEAN SALAD - SECRET KITCHEN SOCIETY
May 23, 2023 See recipe card for quantities. Instructions. ... Flageolet bean salad can be kept in the refrigerator for 3 to 4 days. Once it has been refrigerated, allow a little time for the chill to …
From secretkitchensociety.com


GRILLED VEGGIE SALAD WITH WHITE BEANS - BEYOND MERE …
Aug 1, 2018 Assemble the salad – Add all bean salad ingredients to a large bowl. Stir to combine. Add the vinaigrette as per your preference. Garnish with lemon slices and additional herbs as desired. Cooking the flageolet (or other) …
From beyondmeresustenance.com


FLAGEOLET BEANS RECIPE - MOTHER EARTH LIVING
Sep 30, 2019 Strain the beans. Bring the salted water to a boil in a heavy pot. Add the blanched beans, onion, garlic, thyme, and bay leaf. Cook until the beans are tender, about 1 hour; be …
From motherearthliving.com


BEST FLAGEOLET BEAN SALAD RECIPE - HOW TO MAKE …
Feb 9, 2011 Directions. Rinse the beans and put them in a slow cooker or a pot with 4 cups of water. Rinse the fennel bulb and cut off the stalks. Reserve the bulb and a handful of the most tender fronds.
From food52.com


FLAGEOLET BEAN SALAD - ZURSUN IDAHO HEIRLOOM BEANS
Ingredients. ½ lb. dried flageolets; 3 tbsp. red onion, finely chopped; ¼ cup black olives, pitted; 3 tbsp. fruity olive oil; 3 tbsp. white wine vinegar
From zursunbeans.com


FLAGEOLET BEAN AND FRISEE SALAD RECIPES
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 …
From tfrecipes.com


GARLIC HERB FLAGEOLETS - FRENCH LEGUMES - GARLIC & ZEST
Dec 10, 2018 The other essential part of the Garlic Herb Flageolets is the bean liquid. I know, for many canned bean recipes, I drain off the liquid and even rinse the beans — but usually that’s because we’re using them in a salad or this …
From garlicandzest.com


TUNA AND FLAGEOLET BEAN SALAD WITH GARLIC SCAPES
Jul 26, 2013 Drain the beans well and set aside (but plan to finish the salad while they are still warm; warm briefly if using canned beans) Chop the garlic scapes into ¼-inch (2.5cm) pieces. Heat the olive oil over medium heat and …
From honestcooking.com


FLAGEOLET BEAN SALAD | RECIPE | LIFESOURCE NATURAL FOODS
Nov 22, 2019 Sort beans, rinse, and soak overnight in 3 cups water. Rinse beans, put in a medium saucepan and cover with 2 inches of water. Bring to a boil, reduce heat and simmer 45 minutes, or until tender. Drain and allow to …
From lifesourcenaturalfoods.com


FLAGEOLET BEANS WITH ROSEMARY AND THYME RECIPE
2 teaspoons finely chopped fresh thyme leaves, plus sprigs for garnish
From sunset.com


RECIPE: FRISéE SALAD WITH BEER MUSTARD VINAIGRETTE
4 days ago ¼ cup beer (ales and lagers work well here) ; 2 Tbsp Dijon mustard; 2 Tbsp honey; 2 Tbsp apple cider vinegar; ⅓ cup olive oil ; ½ tsp kosher salt; ¼ tsp fresh ground black pepper
From feastmagazine.com


FLAGEOLET BEAN SALAD – THE CAVIAR OF BEANS – TINY, …
Flageolet Bean Salad with Cucumber, Radishes, Carrots, Scallions & Lemon Mustard Vinaigrette. I now belong to a Bean Club. Actually, Steve Sando’s Rancho Gordo Bean Club featuring heirloom beans from around the world. My …
From everydayhealthyeverydaydelicious.com


Related Search