Variations

Per serving:

Calories, 320; Protein, 9 g; Fat, 22 g (60% cal.); Cholesterol, 0 mg; Carbohydrates, 24 g; Fiber, 8 g; Sodium, 290 mg.

Other beans, such as white kidney beans and pinto beans, may be substituted.

Flageolet Beans with Wilted Arugula

Cook the beans as in the basic recipe but do not purée. Use 3 cloves garlic and 4 fl oz (125 mL) olive oil. Chop the garlic and sauté in the olive oil. Add 1 lb (500 g) coarsely chopped arugula and sauté just until wilted. Add this mixture to the drained, hot beans. Season to taste.

Continue reading here: Pasta e FagioIi

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