Looking for good canned bean recipes? Garlic Herb Flageolets are a rich, flavorful 20-minute side dish that everyone enjoys. These French legumes are a little out of the ordinary and pair well with leg of lamb, pork loin and roast beef recipes.
I could never do a Paleo diet for one reason. Legumes. They are a mainstay of my diet (and most of the rest of the planet). Fiber and protein rich — and yes, starchy. That’s what makes them so good. Like a healthier potato. I will never say no to beans. Black beans, split peas, navy beans, cannellini — beans are the things that makes chili hearty, soups rich, and if you’re vegetarian, you need them to bulk up your tacos. But these garlic herb flageolets are so much more than the standard bean. These French legumes are polished, sophisticated — like the little black dress of side dishes.
The key to good canned bean recipes are the seasonings, which should match the ethnic flavor profiles of the main dish. For French legumes, an ample amount of garlic, fresh herbs, salt and freshly ground pepper makes the difference. These flageolets, when properly dressed, will make any meal feel special.
The other essential part of the Garlic Herb Flageolets is the bean liquid. I know, for many canned bean recipes, I drain off the liquid and even rinse the beans — but usually that’s because we’re using them in a salad or this ever popular bean dip. Since this is a traditional French legumes side dish, you want a bit of that bean stock to add body and mouth feel.
How to Make Garlic Herb Flageolets (French Legumes)
- Finely chop the herbs and garlic.
- Heat extra virgin olive oil in a small skillet and sweat the herbs and garlic to soften and tenderize them, while releasing their aromas.
- Place a sieve over a measuring cup and drain the beans so that you’re reserving about 3/4 cup of bean liquid. You don’t need all the liquid from the canned beans, but enough to help make them saucy.
- Stir the beans and reserved liquid into the garlic herb mixture.
- Add white wine (I usually use whatever I’m drinking while I’m making dinner) and simmer, stirring occasionally.
- Taste for seasonings and serve.
You’ll be amazed at how savory and delicious these French legumes are, really elevating the whole meal into something unexpected. What will you serve garlic herb flageolets with?
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- 2 tablespoons extra virgin olive oil
- 2 large cloves garlic
- 2 teaspoons fresh thyme chopped
- 1 teaspoon fresh rosemary chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 15 ounce cans flageolets
- 1/4 cup white wine
- In a large saucepan, heat the olive oil over medium to medium-high heat. Add the garlic, thyme, rosemary, salt and pepper. Stir until garlic and herbs are tender and fragrant, about 2-3 minutes. Do not brown the garlic and herbs -- if the heat is too high adjust it down. Remove from heat.
- Set a fine mesh sieve over a glass measuring cup. Drain one can of the beans in the sieve, reserving 3/4 cup of bean stock. Drain the rest of the beans, but do not rinse with water.
- Transfer the beans to the garlic mixture. Add the reserved bean liquid and heat over medium heat for about 10 minutes or until the beans are hot and fragrant. Stir in the white wine and heat for 2-3 minutes more.
- Taste for seasonings and adjust to your tastes, adding more salt or pepper if needed. Transfer to a serving dish and serve.
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