Posts Tagged ‘beans’

Creamed flageolet bruschetta

Last night, I served my first five-course dinner a la cuisine de France. (and I don’t speak French, really, so forgive the trespass.)
The full menu was as follows:
Aperitif: Champagne and Bruschetta de Flageolets
Entree: Salade d’Endives, Noix et Roquefort
Main Course: Truite aux Amandes
cheese course: Red Cloud goat cheese, camembert, brie and roquefort
Dessert: Mousse au Chocolat

In this post, I’d like to share the recipe for the Bruschetta de Flageolets, a very simple and easy appetizer that really took less than 20 minutes to prepare. Flageolets are little greenish beans that are apparently quite tasty; since my market doesn’t carry them, I substituted cannellini beans, which were still delicious.


  • 1 oz butter
  • 1 garlic clove, finely chopped
  • 3┬Żoz canned flageolet beans, rinsed and drained
  • salt and freshly ground black pepper
  • 2 tbsp chopped fresh parsley
  • 3 slices crusty white bread, toasted
  • dash olive oil, for drizzling
  • fresh chervil, to garnish

Preparation method

Heat the butter in a frying pan, add the garlic and fry over a gentle heat for one minute.

Add the flageolet beans, season, to taste, with salt and freshly ground black pepper and warm through over a gentle heat.

Mash with a potato masher and stir in the parsley.

To serve, spread the flageolet bean paste onto the toasted bread and place onto a serving plate. Drizzle with olive oil and garnish with fresh chervil.


This recipe serves 2-4


Greens and Beans

A common challenge this time of season is what to do with all the kale that keeps showing up in our CSA box. Our farm grows two kinds of kale – the standard curly edge kind, and Tuscan kale, which has narrower leaves and has a bluer tint.

Prior to being a CSA member, my only exposure to kale was when I worked at Ruby Tuesday’s, where kale is used as a garnish on almost every dish. The kale is washed with mayonnaise-water prior to use to help turn the leaves a dark green. I have washed so much kale in mayonnaise water that I can still smell it. (gross)

There are a few restaurants in town that serve steamed kale, and despite my attempts at liking this stong-flavored green, I hadn’t found a way to eat kale that I enjoyed. My strategy thus far has been to give it away as much as possible.

So last night, with another two bundles of kale in my refrigerator, I decided to try the Tuscan kale with beans for a simple yet wholesome meal. And it was delicious! Here’s what I did:

Greens and Beans

Heat a can of pinto beans in saucepan; add cumin. In separate pan, saute a small amount of garlic in olive oil. Add rinsed and chopped kale to pan, stirring to prevent sticking. Add a small amount of bragg’s amino acids to the pan and cover with a lid. Saute kale until dark green and tender, but don’t overcook. Remove from heat and add a bit of lemon juice.

When beans are hot, drain water and add to bowl; shred a little mild-flavored cheese on top and add the greens to the bowl.

The light flavor of the pintos did a great job of balancing the strong flavor of the kale. mmmm!