flageolets

An easy, delicious side dish for roasted meats and seafood.

Flageolets

extra virgin olive oil

garlic

thyme (chopped)

rosemary (chopped)

salt

black pepper

flageolets (3 15-ounce cans)

white wine

In a large saucepan, heat the olive oil over medium to medium-high heat. Add the garlic, thyme, rosemary, salt and pepper. &nbsp;Stir until garlic and herbs are tender and fragrant, about 2-3 minutes. Do not brown the garlic and herbs -- if the heat is too high adjust it down. Remove from heat.

Set a fine mesh sieve over a glass measuring cup. &nbsp;Drain one can of the beans in the sieve, reserving 3/4 cup of bean stock. Drain the rest of the beans, but do not rinse with water.

Transfer the beans to the garlic mixture. &nbsp;Add the reserved bean liquid and heat over medium heat for about 10 minutes or until the beans are hot and fragrant. &nbsp;Stir in the white wine and heat for 2-3 minutes more.

Taste for seasonings and adjust to your tastes, adding more salt or pepper if needed. Transfer to a serving dish and serve.

These look so delicious! The perfect side for any meal!

This looks absolutely delicious!  I love having a great side dish to serve and eat!  I'm going to pin this for later, Lisa!

I'm loving the sound of all those herbs and garlic you've incorporated into this recipe. Another reason I love beans -- they are cheap!

Such a delicious and comforting side dish. So flavorful!

This dish looks super yummy and healthy! Will try it out soon :)

Une recette de la cuisine française traditionnelle. J'ai accompagné le gigot de pommes de terre et de flageolets en conserves. Au supermarché j'avais vu une boite de flageolets à l'auvergnate et j'ai vérifié quels en étaient les ingrédients. J'ai donc acheté une petite boîte de flageolets nature que j'ai accommodés à l'auvergnate.

Gigot d'agneau raccourci rôti au four

gigot d'agneau raccourci (le mien faisait environ 800 g)

plusieurs gousses d'ail

huile d'olive

fleur de sel

poivre du moulin

thym

feuilles de laurier

beurre

pommes de terre

I petite boîte de flageolets

carotte

graisse de canard

échalote

sarriette

Etape 1

Etape 2

RDV sur le blog du Gourmet du Club Chef Simon.

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