Equipment
Ingredients
Main
- 120 g dried flageolets
- 3 garlic, minced
- 6 g rosemary, fresh, finely chopped
- 60 ml olive oil
- 1 g salt, to taste
- ½ g black pepper, freshly ground, to taste
Nutrition (per serving)
Method
Place the dried flageolet beans in a bowl and cover with cold water by 5 cm (2 inches). Soak for at least 4 hours or overnight.
Drain the soaking water and rinse the beans thoroughly under cold running water using a colander.
Transfer beans to a saucepan and cover with fresh water by 5 cm (2 inches). Bring to a simmer at approximately 95°C (203°F).
Cook the beans gently for 45 minutes or until tender, skimming any foam from the surface and adding water if the level drops below the beans.
Drain the cooked beans and transfer them to a mixing bowl while still warm.
Add the salt, pepper, minced garlic, chopped rosemary, and olive oil to the beans. Toss gently to combine.
Let the salad stand at room temperature for 1 hour to allow the flavors to meld before serving.
Chef's Notes
- Seasoning the beans while they are warm allows them to absorb the garlic and rosemary oils more effectively.
Storage
Refrigerator: 4 days — Store in an airtight container; flavor intensifies over time.
Freezer: 3 months — Texture may become slightly softer upon thawing.
Reheating: Serve at room temperature or warm gently in a saucepan over low heat.
