3 hrs 40 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.
My Private Note
Units: US | Metric
- 1 lb dried flageolet beans
- 1 onion, minced
- 1 carrot, peeled and finely chopped
- 2 garlic cloves, crushed
- 1/2 teaspoon dried thyme (or a sprig of fresh thyme)
- 1/2 teaspoon dried savory (or a sprig of fresh savory)
- 1 1/2 cups dandelion greens, chopped
- 2 tablespoons unsalted butter
- 2 teaspoons salt
- fresh ground black pepper
- 1Soak the dried beans in warm water for at least two hours; drain.
- 2Place the beans in a flameproof casserole with the onion, carrot, garlic and herbs, and add enough water to cover the beans by one inch.
- 3Cover and bring just to the boil over medium heat.
- 4Immediately reduce the heat and simmer for about an hour, adding additional water if necessary to keep beans covered.
- 5Add the greens and continue to cook for another thirty minutes or until the beans are creamy.
- 6Remove from the heat, swirl in the butter and season with the salt and pepper to taste.
- 7Serve immediately.
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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
- Total Fat 5.5 g
- Saturated Fat 3.0 g
- Cholesterol 12.2 mg
- Sodium 974.5 mg
- Total Carbohydrate 59.9 g
- Dietary Fiber 23.9 g
- Sugars 4.1 g
- Protein 22.3 g