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Flageolet with Bitter Greens

Flageolet are delicate white beans that are protein rich without being heavy. I love them paired with bitter greens because they showcase the loveliness of the beans. 


1 bay leaf
1 cup dried flageolet beans, rinsed well
3 cups spring or filtered water
2-3 tablespoons extra virgin olive oil
1 small leek, split lengthwise, rinsed well, thinly sliced on the diagonal
sea salt
1 carrot, thin matchstick pieces
2 teaspoons mirin or white wine
1 red bell pepper, roasted over an open flame, peeled, seeded, thinly sliced
1 medium head escarole, rinsed very well, coarsely shredded
lemon wedges, for garnish

Place kombu on the bottom of a heavy pot and top with beans. Add water and bring to a boil, over medium heat, uncovered. Reduce heat to low, cover and cook beans until tender, about 50 minutes. Drain away any remaining liquid and set aside.

Place oil and leek in a deep skillet and turn heat to medium. When the leeks begin to sizzle, add a pinch of salt, carrot and the mirin. Saute until leeks are limp, about 3 minutes. Stir in pepper. Finally, stir in escarole, season lightly with soy sauce and saute until quite limp, about 5 minutes. Stir in cooked beans to combine. Transfer to a serving platter and serve garnished with lemon wedges. 

Makes 3-4 servings. 


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