This recipe makes a batch of lemon-marinated beans that you can stash in your refrigerator for the week—use flageolets or any white bean. Great atop a mound of greens, with or without some smoked fish or nice tuna (Tonnino or Ortiz), garden tomatoes, and some pickled onions. The dressing is built in, but a drizzle of ranch is extra nice! 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. There’s been a run on them since an article appeared in the New York Times, check their website for availability (if you’re in Bozeman, I sell them so let me know what you need). Cooking beans is really very simple, it just takes a little planning.
How to Cook Beans: Check out my How to Cook Beans post for the scoop.
Published as “Lemon Beans” in Edible Bozeman, Summer 2020. Photo by Samantha Lord
Flageolet Beans with Lemon Dressing
makes 4–6 servings; recipe adapted from The Rancho Gordo Vegetarian Kitchen
Ingredients
- 3 cups cooked flageolet beans, drained or any white bean
- 1 clove garlic, minced
- 1½ teaspoon fresh thyme
- 3 tablespoons fresh lemon juice
- 4 tablespoons extra-virgin olive oil
- Italian flat-leaf parsley chopped
- flaky salt and freshly ground black pepper
Instructions
-
Mince and mash the garlic with the salt and thyme leaves or use a mortar and pestle.
-
Transfer to a small bowl and whisk in the lemon juice and olive oil. Drizzle the lemon dressing over the beans and season with a few grinds of fresh black pepper. Gently stir in some chopped parsley.
