Flageolets En Pissenlits Beans with Dandelion Greens

Discover a rustic yet elegant dish with Flageolets En Pissenlits, a harmonious blend of creamy flageolet beans and vibrant dandelion greens. This French-inspired recipe elevates simple, healthy ingredients into a comforting meal packed with earthy flavors and a touch of sophistication. Simmered with aromatic garlic, shallots, and fresh thyme, and finished with a bright splash of lemon juice, these tender beans and greens make for a versatile dish that works equally well as a light vegetarian main course or a hearty side. Naturally gluten-free and rich in nutrients, this recipe pairs beautifully with crusty bread or roasted meats, and a sprinkle of Parmesan adds the perfect touch of indulgence. Perfect for any occasion, this one-pot wonder is a celebration of wholesome, seasonal goodness.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:70 mins

Total Time:85 mins

Servings: 4

Ingredients

• 1 cup Flageolet beans (dried)
• 4 cups Dandelion greens
• 3 tablespoons Olive oil
• 3 cloves Garlic cloves, minced
• 1 medium Shallot, finely chopped
• 2 cups Vegetable stock
• 1 teaspoon Fresh thyme, chopped
• 1 whole Bay leaf
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper, freshly ground
• 1 tablespoon Lemon juice
• 2 tablespoons Grated Parmesan (optional, for garnish)

Directions

Step 1

Rinse the flageolet beans thoroughly under cold water to remove any debris. Place the beans in a large bowl, cover with water, and soak them overnight (or for at least 8 hours).

Step 2

Drain and rinse the soaked beans. Transfer them to a large pot and add fresh water to cover the beans by about 2 inches. Bring to a boil, then reduce the heat to low and simmer for 45-60 minutes, or until the beans are tender. Drain and set aside.

Step 3

While the beans are cooking, prepare the dandelion greens. Wash the greens thoroughly to remove any dirt or grit, then roughly chop them into bite-sized pieces.

Step 4

In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, cooking until softened and fragrant, about 2-3 minutes.

Step 5

Stir in the thyme and add the bay leaf. Cook for another minute to release the flavors of the herbs.

Step 6

Add the cooked flageolet beans to the skillet, stirring to coat them in the aromatic mixture. Pour in the vegetable stock and bring the mixture to a simmer.

Step 7

Stir in the dandelion greens, a handful at a time, allowing them to wilt slightly before adding more. Cook for 5-7 minutes, or until the greens are tender.

Step 8

Season the dish with sea salt, black pepper, and a squeeze of lemon juice. Adjust the seasoning to taste.

Step 9

Remove the bay leaf before serving. Plate the beans and greens in shallow bowls, garnishing with grated Parmesan if desired.

Step 10

Serve warm as a light main course or as a hearty side dish alongside roasted meats or crusty bread.

Nutrition Facts

Serving size	(1016.2g)

Amount per serving	% Daily Value*
Calories	1445.1

Total Fat 52.9g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 6.1g
Cholesterol 8mg	0%
Sodium 3779.9mg	0%
Total Carbohydrate 183.7g	0%
Dietary Fiber 46.0g	0%
Total Sugars 16.7g
Protein 62.6g	0%

Vitamin D 0IU	0%
Calcium 847.1mg	0%
Iron 20.5mg	0%
Potassium 4587.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.6%

Protein: 17.1%

Carbs: 50.3%