Flageolet and Lemony Celery Tartines Recipe

Name: Flageolet and Lemony Celery Tartines
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked Flageolet beans; ⅓ cup pitted oil-cured black olives, chopped, divided; 2 cloves garlic, minced (2 tsp.); 2 tsp. minced fresh thyme; 2 Tbs. olive oil, divided; 4 1/2 tsp. lemon juice, divided; 2 tsp. grated lemon zest; 1 cup chopped celery; 3 green onions, thinly sliced (⅓ cup); 1/4 tsp. red pepper flakes; 4 slices whole-grain bread, toasted

Servings: persons

2 cups cooked Flageolet beans
⅓ cup pitted oil-cured black olives, chopped, divided
2 cloves garlic, minced (2 tsp.)
2 tsp. minced fresh thyme
2 Tbs. olive oil, divided
4 1/2 tsp. lemon juice, divided
2 tsp. grated lemon zest
1 cup chopped celery
3 green onions, thinly sliced (⅓ cup)
1/4 tsp. red pepper flakes
4 slices whole-grain bread, toasted

1
Mix beans, half of olives, garlic, and thyme in large bowl.
2
Fold in 1 Tbs.
3
oil, 21/2 tsp.
4
lemon juice, and lemon zest.
5
Season with salt and pepper, if desired.
6
Place celery and green onions in small bowl.
7
Add remaining 1 Tbs.
8
oil, remaining 2 tsp.
9
lemon juice, remaining olives, and red pepper flakes.
10
Spoon 1/2 cup bean mixture and 1/2 cup celery mixture over toasted bread slices.

818

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups cooked Flageolet beans, ⅓ cup pitted oil-cured black olives, chopped, divided, 2 cloves garlic, minced (2 tsp.), 2 tsp. minced fresh thyme, and more.

Yes, Flageolet and Lemony Celery Tartines falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Flageolet and Lemony Celery Tartines

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