Flageolets En Pissenlits Beans with Dandelion Greens
Discover a rustic yet elegant dish with Flageolets En Pissenlits, a harmonious blend of creamy flageolet beans and vibrant dandelion greens. This French-inspired recipe elevates simple, healthy ingredients into a comforting meal packed with earthy flavors and a touch of sophistication. Simmered with aromatic garlic, shallots, and fresh thyme, and finished with a bright splash of lemon juice, these tender beans and greens make for a versatile dish that works equally well as a light vegetarian main course or a hearty side. Naturally gluten-free and rich in nutrients, this recipe pairs beautifully with crusty bread or roasted meats, and a sprinkle of Parmesan adds the perfect touch of indulgence. Perfect for any occasion, this one-pot wonder is a celebration of wholesome, seasonal goodness.
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Recipe Information
Ingredients
- 1 cup Flageolet beans (dried)
- 4 cups Dandelion greens
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 medium Shallot, finely chopped
- 2 cups Vegetable stock
- 1 teaspoon Fresh thyme, chopped
- 1 whole Bay leaf
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 tablespoon Lemon juice
- 2 tablespoons Grated Parmesan (optional, for garnish)
Instructions
Rinse the flageolet beans thoroughly under cold water to remove any debris. Place the beans in a large bowl, cover with water, and soak them overnight (or for at least 8 hours).
Drain and rinse the soaked beans. Transfer them to a large pot and add fresh water to cover the beans by about 2 inches. Bring to a boil, then reduce the heat to low and simmer for 45-60 minutes, or until the beans are tender. Drain and set aside.
While the beans are cooking, prepare the dandelion greens. Wash the greens thoroughly to remove any dirt or grit, then roughly chop them into bite-sized pieces.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, cooking until softened and fragrant, about 2-3 minutes.
Stir in the thyme and add the bay leaf. Cook for another minute to release the flavors of the herbs.
Add the cooked flageolet beans to the skillet, stirring to coat them in the aromatic mixture. Pour in the vegetable stock and bring the mixture to a simmer.
Stir in the dandelion greens, a handful at a time, allowing them to wilt slightly before adding more. Cook for 5-7 minutes, or until the greens are tender.
Season the dish with sea salt, black pepper, and a squeeze of lemon juice. Adjust the seasoning to taste.
Remove the bay leaf before serving. Plate the beans and greens in shallow bowls, garnishing with grated Parmesan if desired.
Serve warm as a light main course or as a hearty side dish alongside roasted meats or crusty bread.
Nutrition Facts
Calories |
1445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3780 mg | 164% | |
| Total Carbohydrate | 183.7 g | 67% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 16.7 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 847 mg | 65% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 4588 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
