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Appetizers, Healthy Eating, Sides, Vegetarian

Herbed flageolet and cannellini beans

Herbed flageolet and cannellini beans
Los Angles Times

The dusky leaves of the gnarled live oaks undulate in the breeze, and acres of Syrah and Grenache and Sangiovese vines stretch out before you. A couple of cows make slow progress down the golden hills in the distance; there's ... Read more

Total time: About 1 hour, plus 1 hour soaking time | Servings: 6 to 8
  • 1 cup dried cannellini beans
  • 1 cup dried flageolet beans
  • 2 bay leaves
  • 1 large shallot, minced
  • 3 cloves garlic, minced
  • 4 tablespoons olive oil
  • 1 tablespoon fresh rosemary leaves, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped parsley

Step 1In a large pot, bring 2 quarts of water, the beans and the bay leaves to a boil. Turn off the heat and allow the beans to soak for an hour. Drain the beans, rinse under cool water and return them and the bay leaves to the pot. Cover with 2 quarts of fresh water and bring back to a boil. Simmer gently, uncovered, until the beans are tender but not mushy, about 1 hour. Add additional water as necessary to keep the beans covered while cooking.

Step 2Meanwhile, put the shallot, garlic, olive oil and rosemary in a small saucepan over low heat until the oil just begins to bubble around the edges. Immediately turn off the heat and allow to steep, off the heat, while the beans cook.

Step 3When the beans are done, drain them, discarding the bay leaves. Place the beans in a large bowl. Add the shallot-garlic-rosemary oil, salt and pepper while the beans are still warm and allow to cool, covered. When they're cool, add the parsley. You can serve them immediately, or refrigerate overnight.


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