Flageolet Beans with Mint and Citrus
Everyone I EVER serve this to likes this salad. And I mean Everyone. Usually people go ‘What’s in THIS? It’s delicious!’ And I have to admit…er… not very much. It’s just a dead simple perfect salad and goes with so many things. As well as part of a spread for lunch, beans are nice with meat, so you can have it with a chop or a steak for your main meal. I never think it matters having a cold side with a hot dish. I owe Nigel Slater the inspiration for this, though I make it differently.
Flageolet come in a tin, I think life’s too short to soak dried beans over night and do all the blah blah. But you can do that if you want. In the UK, Sainsbury’s and Waitrose stock them, but they can be hard to find, so you can make this with canellini beans too.
But do try to find them, there’s just something special about Flageolet. I’m not big on lentils and all that chewy cardboard business. These are creamy and lush.
- One tin of flageolet beans.
- A large handful of fresh mint.
- A medium garlic clove. Or a large one if you love garlic.
- The juice and zest of half a lime, OR half a small lemon. Lime is best.
- Olive oil – 3 to 4 tablespoons.
- Salt and pepper.
Drain the flageolet from their liquid in the tin, and sluice them in the sieve under running water to wash them. Crush the garlic, chop the mint, and mix all the ingredients together with the drained beans. If it’s too sharp add more olive oil, not sharp enough, er…. add more citrus. That’s it.
Lordy, that was easy.
- A tin of flageolet beans
- A large handful of fresh mint, chopped.
- A garlic clove, chopped.
- The juice and zest of half a lime, OR half a small lemon.
- Olive oil
- Salt and Pepper
- Drain the flageolet from the liquid in the tin, and sluice them in cold water to wash it away. Shake them in the sieve to get the water off, and put in a bowl. Add all the other ingredients.