Recipe: Stewed flageolets in lemon broth

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Recipe: Stewed flageolets in lemon broth

Stewed flageolets in lemon broth

Dietitian's tip: Although it's rare to find them fresh, the tender French beans for this easy side dish are available dried, canned and sometimes frozen. Great Northern or small white (navy) beans can be substituted.

Serves: 6


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


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)

Serving size:
Calories:130Cholesterol:0 mg
Protein:8 gSodium:198 mg
Carbohydrate:24 gFiber:6 g
Total fat:1 gPotassium:
Saturated fat:< 1 gCalcium:
Monounsaturated fat:< 1 g
This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.
Last Updated: 2006-10-20
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