Best Flageolet Bean Salad Recipes

Flageolet Bean and Frisee Salad image

Provided by Martha Stewart

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.

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.