Flageolet, pale-green kidney beans, are prevalent in French cooking. Their delicate flavor is well suited for simple preparations and is particularly good with lamb. We served them with Mint and Pistachio Stuffed Leg of Lamb.
- Yield: Makes 2 cups
Source: Martha Stewart Living, May 2002
- 1 1/2 cups dried flageolet beans, sorted and rinsed well
- 8 cups water, plus more for soaking
- 1 sprig rosemary
- 1 dried bay leaf
- 4 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
Place beans in a large stockpot. Cover with cold water by 2 inches; let soak overnight in the refrigerator.
Transfer beans to a colander to drain. Return to stockpot; cover with 8 cups water. Add rosemary and bay leaf. Bring to a boil; reduce heat, and simmer, covered, until beans are tender, about 1 hour 10 minutes. Transfer to a serving bowl; discard herbs. Gently toss with oil, and season with salt and pepper. Serve.