Warm Leek and Flageolet Bean Salad with a Mustard Dressing
(from nbhattacharyya’s recipe box)
Serves 6 people
Categories: Salad
Ingredients
- 1 cup dried flageolet beans, rinsed and soaked overnight
- 2.5 cups vegetable broth
- 2 bay leaves
- 1 sprig rosemary
- 5 tbsp olive oil, divided
- 3 leeks, cleaned, trimmed and white and light green parts thinly sliced (515g prepped leek)
- 1/8 tsp sea salt
- 20g fresh dill, chopped (around 3 tbsp)
- 1/2 tsp lemon pepper
- 2 tbsp Dijon mustard
- 2 tsp cider vinegar
Directions
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Drain soaked beans and rinse well. Combine rinsed flageolet beans, broth, bay leaves, and rosemary in a medium pot and bring to a boil. Once boiling, reduce to a simmer. Cook until tender, this was around 80 minutes for me, but start checking after an hour. Once at their desired consistency, remove bay leaves and rosemary. Drain beans and set aside to cool. (Save that liquid you just drained, it would be a fabulous vegetable broth).
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Once the beans are cooling, heat 2 tbsp of oil in a large frypan over medium heat. Add the leeks and salt. As soon as the leeks begin to soften, turn down the heat fairly low and continue to cook for 10 minutes, stirring from time to time, until they are soft (don’t let them take on any colour).
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Add the beans and toss together until heated through. Take off the heat; stir in the dill and lemon pepper. Season to taste.
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For the dressing, whisk together the mustard, vinegar and remaining 3 tbsp oil and season well. Stir into the pan of warm leeks and beans, just prior to serving (I found the dressing was soaked up a lot when eaten as leftovers, and I preferred it freshly dressed).