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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

  1. Mince and mash the garlic with the salt and thyme leaves or use a mortar and pestle.

  2. 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.