Flageolet Salad

1. 1

   Place the flageolet in a saucepan and cover to a depth of two inches with cold water.

2. 2

   Allow to soak for four hours or overnight.

3. 3

   Rinse and drain the beans, cover again with water to a depth of two inches, bring to a simmer and cook gently for about 45 minutes, until they are tender.

4. 4

   In the beginning of the cooking you may have to skim some foam from the surface.

5. 5

   Also, add a little more water if necessary.

6. 6

   Drain the cooked flageolet, then season with salt and pepper.

7. 7

   Fold in the garlic, rosemary and olive oil.

8. 8

   Serve at room temperature.

9. 9

   This dish benefits from being allowed to stand at least one hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.