Flageolet and Lemony Celery Tartines

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Creamy and mild, French flageolet beans are favored for slow-cooked dishes such as cassoulets and stews, because the beans keep their shape but still have a meltingly smooth texture. Here, flageolets hold their own alongside briny olives and crunchy celery. (If you can’t find flageolets, substitute white navy beans or cannellini beans.)

  • 4Servings

Ingredients

  • 2 cups cooked Flageolet beans
  • 1/3 cup pitted oil-cured black olives, chopped, divided
  • 2 cloves garlic, minced (2 tsp.)
  • 2 tsp. minced fresh thyme
  • 2 Tbs. olive oil, divided
  • 41/2 tsp. lemon juice, divided
  • 2 tsp. grated lemon zest
  • 1 cup chopped celery
  • 3 green onions, thinly sliced (1/3 cup)
  • 1/4 tsp. red pepper flakes
  • 4 slices whole-grain bread, toasted

Preparation

1 | Mix beans, half of olives, garlic, and thyme in large bowl. Fold in 1 Tbs. oil, 21/2 tsp. lemon juice, and lemon zest. Season with salt and pepper, if desired.
2 | Place celery and green onions in small bowl. Add remaining 1 Tbs. oil, remaining 2 tsp. lemon juice, remaining olives, and red pepper flakes.
3 | Spoon 1/2 cup bean mixture and 1/2 cup celery mixture over toasted bread slices.

Nutrition Information

  • Calories: 301
  • Carbohydrate Content: 42 g
  • Fat Content: 15 g
  • Fiber Content: 19 g
  • Protein Content: 11 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 158 mg
  • Sugar Content: 3 g