FLAGEOLET*****Stewed flageolets in lemon broth - 6 Points

By Unblond1

I love this - great dinner or work lunch

Ingredients

• Serves 4
• 1 cup dried flageolet beans
• 2 cups chicken broth (approximately)
• 1/2 small onion, finely diced
• 1 leek, sliced
• 1 clove garlic, minced
• 1 judicious pinch hot red pepper flakes
• 1 sprig fresh oregano
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 1 sprig fresh sage
• 1 bay leaf
• 1 1/2 ounce piece of prosciutto end - removed when done OR
• 2 ounces diced pancetta, regular or spicy (no need to cook first)
• 2 sections minced preserved lemon
• malden Salt and pepper d'Espelette to taste
• 3 cups baby arugula/spinach mix (OPTIONAL) or serve with greens on the side

Details

Servings 4
Adapted from mayoclinic.com

Preparation

Step 1

*Soak* beans overnight. *Rinse* and drain. If you forget to soak the beans, you can use the quick soak method: Put the beans in a saucepan of water. Bring to the boil, then remove from the heat and cover. Let them sit for 1 hour before using.

*Combine* all ingredients except lemon and greens in slow cooker and *cover* beans by about 1" (or about 2" from top of slow cooker) with chicken broth. *Cover* and set to low and *cook* overnight. In the morning, *add* the lemon and the greens (if using) and cook for another hour or so, with the lid slightly ajar, until the liquid reduces somewhat.

* Serve hot or cold, drizzled with a bit of good olive oil if desired.

Nutritional Analysis (per serving)

Calories 249 Monounsaturated fat < 1 g
Protein 15.7 g Cholesterol 12 mg
Carbohydrate 33.6 g Sodium 721 mg
Total fat 6.6 g Fiber 12.6 g
Saturated fat 2.2 g