Flageolet salad with lemon, radishes, and oven-roasted tomatoes from The Rancho Gordo Heirloom Bean Guide (page 78) by Steve Sando and Julia Newberry

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Notes about this recipe

  • kbrooks on May 31, 2024

    Wonderful salad. I brine soak the beans overnight and rinse thoroughly before cooking. This shortens the cooking time. I cook them in a combo of chicken broth and water with a bay leaf, 2 garlic cloves and a parmesan rind. The combination of the beans, roasted tomatoes and lemon is wonderful!

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