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.)
- 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
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.
- 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