Recipe by Chef Kate
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.
Top Review by Wu & Newt
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.
- 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
Directions See How It's Made
- Soak the dried beans in warm water for at least two hours; drain.
- 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.
- Cover and bring just to the boil over medium heat.
- Immediately reduce the heat and simmer for about an hour, adding additional water if necessary to keep beans covered.
- Add the greens and continue to cook for another thirty minutes or until the beans are creamy.
- Remove from the heat, swirl in the butter and season with the salt and pepper to taste.
- Serve immediately.