Warm Flageolet (or Navy Bean)Salad with Fresh Herbs and Olives


  • 1/2 lb. flageolets, picked over and rinsed
  • 1 shallot/clouted 2 cloves
  • 1 bay leaf
  • 4 thyme sprigs + 1/2 tsp. finely chopped
  • thyme
  • salt
  • 1 tablespoon + 1 teaspoon fruity extra-virgin oo
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon finely chopped rosemary
  • 1/2 cup green olives (Picholine is good), pitted, chopped
  • 3 tablespoons chopped flat-leaf parsley
  • 4 basil leaves, torn into 1/8" pieces
  • 3 tablespoons fresh lemon juice
  • freshly ground pepper


  • 1. Soak beans overnight; drain and cover with water by 1".
  • 2. Add shallot, bl thyme and bring to boil and reduce heat. Simmer gently ~ 2 hours until beans are tender. Half way through the cooking, stir in about 1/2 teaspoon of salt. Keep water replenished if necessary.
  • 3. Cool for 30 minutes
  • 4. Drain the beans, reserving about 1/3 cup cooking liquid. Discard shallot, bl and thyme.
  • 5. In a skillet, combine the oo and garlic and sweat about 3 minutes. Increase heat slightly and add rosemary and thyme and cook until the herbs begin to sizzle; don't let the garlic brown. Add the reserved bean cooking liquid and olives and boil for 30 seconds.
  • 6. Add the parsley, basil and beans to the pan and stir to coat. Cook over high heat, tossing frequently, until the beans have absorbed most of the dressing. Remove from the heat, add the lemon juice and season with s/p. Serve warm or at room temperature.


  • SOURCE: Food & Wine