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Categories:Viewed: 33 - Published at: 4 years ago
Ingredients
- 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
Method
- 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.
