Flageolets Beans 24oz

For French country cooks and Parisian gourmets, Flageolet are a favorite bean. The attractive pale green color and delicate flavor make it a versatile addition to soups, salads and vegetarian dishes. Traditionally, Flageolet is used as an accompaniment to roasted leg of lamb and French cassoulets. Surfas Product 16 oz / 454 g Flageolet Bean SaladServes 4 Ingredients ½ lb. dried flageolets 3 tbsp. red onion, finely chopped ¼ cup black olives, pitted 3 tbsp. fruity olive oil 3 tbsp. white wine vinegar 1 clove garlic, minced ¼ cup flat-leaf parsley, chopped 3 leaves torn fresh basil ½ tsp. salt, or to taste freshly ground black pepper to taste roasted or fresh tomato slices for garnish. Instructions Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans with cool water. Put beans in medium pan and cover with two inches water. Bring to boil, reduce heat to a simmer and cook uncovered until beans are tender (about 45 minutes – 1 hour)