French Flageolets with Meyer Lemon Relish

French Flageolets with Meyer Lemon Relish 
The namesake for these small, auspicious beans originates from a member of the flute family. These heirloom beans have a wonderful, light flavor and pair beautifully with lemons. 
{If unable to get flageolets, try navy beans instead}


1 cup flagolet beans
2 Tablespoons Bella Cucina Meyer Lemon Relish 
2 cups vegetable or chicken stock
1 clove garlic, crushed 
1 Teaspoon salt 

Soak the beans overnight in a large bowl with enough cold water to cover the beans by at least 4 inches {they will expand significantly.} 
Rinse the soaked beans and place in a saucepan with the Meyer lemon relish, stock, garlic and salt. 
Cooking over medium heat, bring to a boil, then simmer, covered, over medium low heat until the beans are very tender, but not mushy, and the liquid is mostly absorbed.  Taste for seasoning.

Serve with roast chicken, braised lamb or veal shanks {osso bucco}, or grilled tuna.  

Buon appetito! 

© 2012 Bella Cucina

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