Recipe: Stewed flageolets in lemon broth

Ingredients

1 cup dried flageolet beans, picked over and rinsed, soaked overnight, and drained
4 cups vegetable stock, chicken stock or broth
1 small yellow onion, finely diced
1 clove garlic, minced
1 teaspoon chopped fresh oregano
1 1/2 teaspoons minced preserved lemon or 1 tablespoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf (Italian) parsley

Directions

In a large saucepan over high heat, combine the beans, stock, onion, garlic and oregano. Bring to a boil. Reduce the heat to low, cover partially, and simmer until the beans are tender but still firm, about 2 hours. Check the beans every 30 minutes, adding water as needed to keep them fully covered.

When the beans are tender, stir in the preserved lemon, salt and pepper. Transfer to a serving dish and garnish with the chopped parsley.

Nutritional Analysis (per serving)