- 500g Flageolets Verts Dried
Pre-soak the beans for 6 hours. Rinse in cold water and place into a pot, cover with water and boil for 35 minutes. Drain (keep 1/3 c of the cooking liquid).
- 3 tbsp good olive oil
- 4 cloves chopped garlic
- 2 tbsp chopped Rosemary
- 2 tbsp chopped Thyme
- 1/3 c of bean cooking liquid
- 1 c Olives (Menguys olives with pistou available at La Cave)
- ¼ c chopped Italian Parsley
- ¼ c chopped Basil leaves
- 6 tbsp lemon juice
- Salt and lots of pepper to taste.
Place beans into a non-stick pan and set aside.
To make the dressing, in a small pan, combine the olive oil and garlic over a low heat, cover and cook gently until the garlic is soft. Uncover, increase the heat to moderate, add the Rosemary and Thyme. Cook until the herbs start to sizzle. Do not let the garlic brown. Add the bean cooking liquid and olives, increase the heat to high and boil for about 30 seconds.
Sprinkle the parsley and basil over the beans and place into the dressing. Toss to coat. Place over a high heat and stir frequently until they are hot and have absorbed most of the dressing.
Remove from the heat and add lemon juice, salt and pepper to taste.
Serve warm with seasoned pan-fried boneless Chicken Thigh.