Flageolets En Pissenlits (Beans With Dandelion Greens) |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 6 |
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This comes from Michael Robert's Parisian Homecooking and is a typical flageolot dish-and typically served with lamb. Any bitter green-chard, sorrel, collard-can be substituted for the dandelion greens. Ingredients:
1 lb dried flageolet beans |
1 onion, minced |
1 carrot, peeled and finely chopped |
2 garlic cloves, crushed |
1/2 teaspoon dried thyme (or a sprig of fresh thyme) |
1/2 teaspoon dried savory (or a sprig of fresh savory) |
1 1/2 cups dandelion greens, chopped |
2 tablespoons unsalted butter |
2 teaspoons salt |
fresh ground black pepper |
Directions:
1. Soak the dried beans in warm water for at least two hours; drain.
2. Place the beans in a flameproof casserole with the onion, carrot, garlic and herbs, and add enough water to cover the beans by one inch.
3. Cover and bring just to the boil over medium heat.
4. Immediately reduce the heat and simmer for about an hour, adding additional water if necessary to keep beans covered.
5. Add the greens and continue to cook for another thirty minutes or until the beans are creamy.
6. Remove from the heat, swirl in the butter and season with the salt and pepper to taste.
7. Serve immediately.
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