Best Flageolet 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 Salad image

Provided by Florence Fabricant

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) 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.

BULGAR WHEAT AND FLAGEOLET SALAD image

Yield 4 main course

Number Of Ingredients 9

14 OZ can flageolet beans
1 1/4 C spring water
1 C Bulgar wheat
1/4 C olive or sunflower oil
1 TSP shoyu
3/4 TBSP dried oregano
1 C red pepper, deseeded and finely diced
1/4 C finely chopped green onion
1/2 C celery, cut into strips and thinly sliced

Steps:

Rinse and drain thoroughly the beans. Bring the water to the a boil in a pan. Add the bulgar wheat, bring back to a boil then cover and simmer for 7 minutes. Remove from the heat and leave covered for a further 5-6 minutes, until the water is absorbed an the grains are soft and swollen. Mix together the oil, shoyu and oregano. Add to the hot bulgar wheat, season and leave to cool. Once cooked, add the flageolet beans, red pepper, spring onion and celery and comine using a fork. Chill 3-4 hours before serving to allow the flavors to marry.