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. This recipe makes a batch of lemon-marinated beans, about 4 servings, which will last for days in your refrigerator and bring you several nutritious meals. Lemon beans are great with greens, smashed on grilled sourdough with some Parmesan, or cozied up next to grilled or smoked fish, or a nice jar or tin of tuna (look for brands Tonnino or Ortiz).
Just a few beans (and popcorn!) from RG in Napa
One pound of dry beans yields about 6 cups cooked beans. After cooking, I like to keep them in quart jars in the refrigerator. I find that this adds 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.
How to Cook Beans: Check out my How to Cook Beans post for the scoop. Summary: soak overnight then slow cooker on “low” for 4–6 hours.
Flageolet Beans with Lemon Dressing
recipe adapted from The Rancho Gordo Vegetarian Kitchen
Ingredients
- 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
Instructions
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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.
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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.
