Flageolets
User Reviews
4.9
16 reviews
Excellent
Flageolets
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An easy, delicious side dish for roasted meats and seafood.
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Ingredients
- 2 tablespoons extra virgin olive oil
- 2 large garlic cloves
- 2 teaspoons thyme chopped, fresh
- 1 teaspoon rosemary chopped, fresh
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 45 ounces flageolet beans 3 15-ounce cans
- ¼ cup white wine
Instructions
- In a large saucepan, heat the olive oil over medium to medium-high heat. Add the garlic, thyme, rosemary, salt and pepper. Stir until garlic and herbs are tender and fragrant, about 2-3 minutes. Do not brown the garlic and herbs -- if the heat is too high adjust it down. Remove from heat.
- Set a fine mesh sieve over a glass measuring cup. Drain one can of the beans in the sieve, reserving 3/4 cup of bean stock. Drain the rest of the beans, but do not rinse with water.
- Transfer the beans to the garlic mixture. Add the reserved bean liquid and heat over medium heat for about 10 minutes or until the beans are hot and fragrant. Stir in the white wine and heat for 2-3 minutes more.
- Taste for seasonings and adjust to your tastes, adding more salt or pepper if needed. Transfer to a serving dish and serve.
Nutrition Information
Show Details
Calories
184kcal
(9%)
Carbohydrates
9g
(3%)
Protein
2g
(4%)
Fat
3g
(5%)
Sodium
219mg
(9%)
Potassium
5mg
(0%)
Vitamin A
25IU
(1%)
Vitamin C
0.8mg
(1%)
Calcium
2mg
(0%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Sodium | 219mg | 9% |
| Potassium | 5mg | 0% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
16 reviews
Excellent
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