Flageolet Bean Salad with Carrots and Fennel
Joseph Erdos

 

Flageolet Bean Salad with Carrots and Fennel

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There are many varieties of beans, and I've been on a trek to discover them all, especially heirloom ones. I recently discovered French flageolet beans and loved them right away. The unique feature of these beans, besides their pale green color, is that they keep their shape very well after cooking and, if soaked overnight, cook up quickly--in about 30 minutes. Their firm texture makes them perfect for this French-style bean salad.

In this recipe I play with Mediterranean flavors such as fennel, garlic, lemon and olive oil. I use fennel stalks and fronds, which most people would otherwise discard after using the bulb. (I usually use the fennel bulb in a roast chicken recipe and use the stalks for this salad. Then I pair the two dishes to make a meal.) The fennel adds a sweet anise flavor to the salad, and the carrots lend additional sweetness. Lemon and red-wine vinegar add tartness. Serve this bean salad warm or cold, as an appetizer or side dish to fish, chicken or meats. You'll enjoy the bright and fresh flavors.

Flageolet Bean Salad with Carrots and Fennel

Serves 4 to 6 servings as an appetizer or side dish.

1 cup dry flageolet beans, soaked overnight

1/4 cup olive oil

1 small yellow onion, finely chopped

3 garlic cloves, finely chopped

2 small carrots, sliced diagonally on a quarter turn

2 stalks fennel, sliced

1 tablespoon lemon juice

1 tablespoon red-wine vinegar

Fine sea salt

Freshly ground black pepper

1/4 chopped fennel fronds

Drain and rinse beans. Add to a pot and fill with water 2 inches above level of beans. Bring to a boil and lower to a simmer. Partially cover and cook until tender, about 30 to 35 minutes. Drain beans.

Warm 2 tablespoons oil in a large saute pan. Add onion and saute until soft and translucent, about 3 minutes. Add garlic and saute until fragrant, about 1 minute. Add carrots and fennel, and saute until lightly colored, about 3 minutes. Add more oil if pan gets too dry. Add 1/2 cup water. Cover and cook on low heat to steam vegetables until tender but still crisp, about 8 minutes.

Stir in beans and rewarm. Remove from heat and add lemon juice, vinegar and remaining 2 tablespoons olive oil. Season with salt and pepper. Garnish with fennel fronds. Serve warm or cold.

Vegetarian Salad, Healthy American

 

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Flageolet Bean Salad with Carrots and Fennel

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