You know the rest.
I need ideas for Flageolet and Yellow Eye.
I’ve already cooked the Flageolet . This is my first time cooking Flageolet, and bought them for cassoulet, but that’s not happening.
I’m thinking about this RG Flageolet Bean Salad recipe with Roasted Peppers and Capers
In the summer, I hoard oven roasted tomatoes, and roasted peppers.
Here are the soaked/brined yellow eyes. I think you use them like white beans.
Anybody know how long I can leave them soaked before I cook them, or a basic, versatile recipe that I can cook then freeze?