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Posted by / Monday, February 6, 2012

Green Flageolet Beans


I have to admit I had never cooked or heard of green flageolet beans and these guys had been sitting in the pantry way too long. Now that I've made this hummus like dip, I'm kicking myself for not pulling these out earlier. I will, going forward incorporate this bean as a side dish and make this particular appetizer again.


Ingredients:

  • 12 ounces Green Flageolet Beans
  • 2t ground cumin
  • 2t coriander
  • 2t turmeric
  • 1 garlic clove, minced
  • 1/3 cup lemon juice
  • 3T olive oil
  • Salt & Pepper to taste

Preparation:

Cover beans with water in pot so that there is 2 inches of water above the beans — soak overnight. Simmer beans in water the next morning for 2 - 2 1/2 hours. Drain, reserving a cup off the liquid. Combine beans, garlic and spices in a food processor and blend until you have a thick creamy mixture (like hummus). Add some of the reserved cooking liquid as you blend, too your liking. Drizzle the olive oil in to thin and mix into a creamy consistency. Add salt and pepper to taste.


Serve with crackers, pita, or fresh vegetables. What an amazing spice combination to be served warm or chilled — not to mention a healthy vegetarian/vegan option.

Next Tuesday is Valentine's day and I have a special post coming for you tomorrow in preparation — a special meal to share from Sarah Copeland, the author of Edible Living and the newly released book, The Newlywed Cookbook.

E.A.T. local E.A.T. well

3 comments:

  1. This looks so good! I was planning on making a bean dip today, but I don't have any of those beans. I'll have to find some next time I'm out.

    Off to pin this :)

    ReplyDelete
  2. Maybe another type of bean could be used? Any suggestions?

    ReplyDelete
    Replies
    1. I would suggest a great Northern bean or you can purchase them on-line here:

      http://www.bobsredmill.com/flageolet-beans.html

      Delete

"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.

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