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    You are in: Home / Recipes / Flageolets En Pissenlits (Beans With Dandelion Greens) Recipe
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    Flageolets En Pissenlits (Beans With Dandelion Greens)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 40 mins

    10 mins

    3 hrs 30 mins

    Chef Kate's Note:

    This comes from Michael Robert's "Parisian Homecooking" and is a typical flageolot dish--and typically served with lamb. Any bitter green--chard, sorrel, collard--can be substituted for the dandelion greens.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak the dried beans in warm water for at least two hours; drain.
    2. 2
      Place the beans in a flameproof casserole with the onion, carrot, garlic and herbs, and add enough water to cover the beans by one inch.
    3. 3
      Cover and bring just to the boil over medium heat.
    4. 4
      Immediately reduce the heat and simmer for about an hour, adding additional water if necessary to keep beans covered.
    5. 5
      Add the greens and continue to cook for another thirty minutes or until the beans are creamy.
    6. 6
      Remove from the heat, swirl in the butter and season with the salt and pepper to taste.
    7. 7
      Serve immediately.

    Ratings & Reviews:

    • on April 12, 2007

      55

      Well, I don't have fresh beans like sweetpea, but I concur with the review. This is an excellent recipe. I have made this recipe several times. I too ended up with too much liquid the first time, but I drained some off and cooked a little longer. I use fresh herbs, substituting extra thyme and some tarragon for the savory (since I never have any). I have also converted this to be a pressure cooker recipe, but I like it better prepared as described. I mashed a few of the beans when I did it in the pressure cooker to replicate some of the slow cooked creaminess.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 03, 2010

      55

      Really good. I'm a vegetarian so I made this as a main dish and served with some crusty French rolls. It was delish. I also cut the butter in half. I live in a smallish town so I could not find flageolets, but substituted small navy beans instead, they were very good. But I'd still like to try it with the right kind of beans.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 01, 2010

      55

      Excellent - I really loved this dish. Here in North America, flageolet beans are fairly rare, but I have loved them ever since a friend introduced me to them with roasted lamb over a decade ago. For health considerations, I did reduce the amount of butter by half, but oh my - there's nothing like butter to finish off this dish. I served it with baked chicken breast and steamed broccoli. Delicious! Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Flageolets En Pissenlits (Beans With Dandelion Greens)

    Serving Size: 1 (125 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 367.3
     
    Calories from Fat 49
    13%
    Total Fat 5.5 g
    8%
    Saturated Fat 3.0 g
    15%
    Cholesterol 12.2 mg
    4%
    Sodium 974.5 mg
    40%
    Total Carbohydrate 59.9 g
    19%
    Dietary Fiber 23.9 g
    95%
    Sugars 4.1 g
    16%
    Protein 22.3 g
    44%

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