Another of our Lonesome Whistle Farm CSA heirloom beans are these lovely pale green and slender Green Flageolet. They were originally cultivated in France and Italy. With all of Eugene caught up in anticipation of the UO Ducks playing for the National Championship title on Monday, I was inspired to come up with a green and yellow meal that showed off our school colors.
I thought the pale minty green of the beans could be accentuated by a mint and parsley pesto.
This I mixed in after the beans had cooked to tenderness, so that they had a fresh, bright herb flavor.
For a yellow vegetable side, I sauteed a diced parsnip and carrot in butter and then added in two chopped yellow peppers and cooked until they started to caramelize.
Meanwhile, Eric prepared some sea scallops wrapped in bacon under the broiler.
The scallops were succulent and the delicate green-flecked flageolet beans were scrumptious with the sweet peppers and earthy root vegetables. I'm planning to use the leftover beans and peppers in a salad on Monday. Not your typical football fare, but a delicious way to show school spirit. Go Ducks!
Minty Green Flageolet Beans
1 lb (2 cups) dried flageolet beans, sorted and rinsed
4 cups water or chicken broth
~5 sprigs mint
~10 sprigs flat leaf parsley
1 Tbsp olive oil
salt and pepper to taste
1. If you like, soak the beans for a few hours. Then drain and simmer in 4 cups water or stock uncovered on very low heat until tender but intact. Most of the liquid should be absorbed by this point.
2. To prepare the pesto, combine the mint and parsley leaves, olive oil, salt and pepper in a food processor and puree. Stir into the beans once they are completely cooked.
Other heirloom bean recipes: