Beans, beans, beans....

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


Flageolet Salad with Lemon, Radishes, and Oven-Roasted Tomatoes.

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?


Change the water twice a day and keep in the fridge - should be ok for a day or two.

I’d use them like blackeyed peas. Maybe a salad with corn, a la cowboy caviar.

ETA: Why not Hoppin John…


There was an old Gourmet recipe for white bean salad with tuna - very few ingredients, everything shone. Iirc tomatoes, a bit of onion, the beans, and good canned or bottled (in oil) tuna. Maybe parsley. A light dressing. Delicious.

ETA: Maybe this one? Though I’m sure it was mid-late 90s. Skip the cucumber, add some red onion, and let the beans marinate in the dressing for a bit before you add the tuna.

This looks good too.

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Changing water now…

I made rajma the other day using Rick Stein’s recipe. It calls for kidney beans but I only had flagelot so used them. I also added shredded cavalo nero near the end . It turned out quite well.


Preeti Mistry cooked some flageolet too…

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That’s what friends are for!

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My favorite way with flageolets: sauté allium(s) of choice in olive oil, add whole thin-skinned cherry tomatoes till they burst, add halved and sliced endive, add drained cooked flageolets and herb of choice (I like thyme), heat through. Serve topped with chopped celery leaves or finely chopped celery. Fantastic with lamb in any form.


Might be fun to riff on this recipe:

Edited to add: the full headline cuts off in the preview. Should read, “ Nigel Slater’s recipes for wild garlic and basil sauce, and a stew of flageolet beans.”

“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold