New This Month

Flageolet Beans

  • Prep:
  • Total Time:
  • Yield: Makes 2 cups

Source: Martha Stewart Living, March 2015


  • 2/3 cup dried flageolet beans
  • 4 cups low-sodium vegetable broth
  • 1/2 teaspoon coarse salt


  1. Place beans in a medium pot, cover with water by 1 inch, and bring to a boil. Remove from heat; let soak 1 hour. Drain.

  2. Wipe pot clean; return beans to pot. Add broth and salt and bring to a boil, then reduce heat and simmer until beans are tender, about 50 minutes. Drain. Once cooked, beans can be stored in refrigerator up to 1 week.

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