Flageolet Beans with Lemon Dressing

by Feb 11, 2020

light green beans with leaf lettuce on a green pottery plate on rustic wood table

It surprises me how delicious something as simple as a bean can be. The best ones don’t come from a can, they’re the ones you cook yourself. And if you haven’t yet tried Rancho Gordo‘s beans, you need to. You can order online or, if you live in Bozeman, you can get some from me.

Just a few beans (and popcorn!) from RG in Napa

After cooking, I like to keep them in quart jars in the refrigerator (1 pounds of beans will yield you about 6 cups cooked beans)—I find this puts some focus to my meal planning for the week: use the beans! Buy some kale and tender lettuce, stock up on good Parmesan, make sure to have some lemons, olive oil and flaky salt—taking beans from cooked to a wonderful meal doesn’t take much.

This recipe makes you a batch of lemon-marinated beans, about 4 servings. Good for lunch with some sourdough (it travels well if you’re on the go) or for dinner with smoked fish or even a jar or tin of nice tuna (look for brands Tonnino or Ortiz).

How to Cook Beans: Check out my How to Cook Beans post for the scoop. Summary: soak overnight then slow cooker “low” for 4 – 6 hours.

Flageolet Beans with Lemon Dressing

recipe adapted from The Rancho Gordo Vegetarian Kitchen

Servings 4 people


  • 3 cups cooked flageolet beans, drained
  • 1 clove garlic, minced
  • 1 ½ tsp fresh thyme
  • 3 tbsp fresh lemon juice
  • 4 tbsp extra-virgin olive oil
  • Italian flat-leaf parsley chopped
  • flaky salt and freshly ground black pepper


  1. Mince and mash the garlic with a couple pinches of salt and the thyme, or use a mortar and pestle. If you aren't using a mortar and pestle, transfer to a small bowl. Add the lemon juice and mix. Drizzle in the olive oil and mix until the dressing is emulsified.

  2. Place the beans in a serving bowl and drizzle the dressing over the top. Mix very gently then sprinkle with the parsley. Pass the flaky salt and freshly ground black pepper.

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