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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.)
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
- Cholesterol Content 0 mg
- 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