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Flageolet Beans

This recipe prepares tender flageolet beans, gently simmered in low-sodium vegetable broth and seasoned with salt. It yields a versatile base perfect for side dishes, salads, or incorporating into more complex culinary creations, highlighting the bean's delicate flavor and creamy texture.
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Total Time 2 hours
Servings: 2 people
Course: lunch/dinner
Cuisine: American
Calories: 457.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2/3 cup dried flageolet beans
  • 4 cups low-sodium vegetable broth
  • 1/2 teaspoon coarse salt

Equipment

  • 1 Large Pot or Dutch Oven For simmering the beans
  • 1 Colander For rinsing beans
  • 1 Measuring Cups For ingredients
  • 1 Stirring Spoon

Method
 

  1. Rinse the dried flageolet beans thoroughly under cold running water.
  2. In a large pot or Dutch oven, combine the rinsed flageolet beans and the low-sodium vegetable broth.
  3. Bring the mixture to a boil over medium-high heat.
  4. Once boiling, reduce the heat to low, cover the pot, and simmer gently.
  5. Cook for 1.5 to 2 hours, or until the beans are tender. Check occasionally and add hot water if needed to keep the beans submerged.
  6. Once the beans reach desired tenderness, stir in the coarse salt.
  7. Continue to simmer, uncovered, for an additional 10-15 minutes to allow the flavors to meld and the broth to slightly concentrate.
  8. Taste the beans and adjust salt if necessary before serving.

Notes

For optimal results, consider soaking the flageolet beans overnight to reduce cooking time and improve digestibility; ensure a thorough rinse afterward. Add salt only after the beans are tender, as adding it too early can toughen their skins. To enhance flavor, a bay leaf or a clove of garlic simmered with the beans can add subtle aromatic depth. Finish with a drizzle of high-quality olive oil for richness and a vibrant presentation.