Flageolet with Bitter Greens
This simple bean and green dish has it all, it would seem. Flageolet are small, pale green to white beans
that have a delicate flavor and gentle energy. Cooling and relaxing to the body, these mild-mannered
beans can aid the body in releasing tension.

What You'll Need
1 bay leaf
1 cup dried flageolet beans, rinsed well
3 cups spring or filtered water
2-3 tablespoons extra virgin olive oil
1 small leek, split lengthwise, rinsed well, thinly sliced on the diagonal
sea salt
1 carrot, thin matchstick pieces
2 teaspoons mirin or white wine
1 red bell pepper, roasted over an open flame, peeled, seeded, thinly sliced
1 medium head escarole, rinsed very well, coarsely shredded
lemon wedges, for garnish

Instructions
Place kombu on the bottom of a heavy pot and top with beans. Add water and bring to a boil,
over medium heat, uncovered. Reduce heat to low, cover and cook beans until tender,
about 50 minutes. Drain away any remaining liquid and set aside.

Place oil and leek in a deep skillet and turn heat to medium. When the leeks begin to sizzle,
add a pinch of salt, carrot and the mirin. Saute until leeks are limp, about 3 minutes. Stir in pepper.
Finally, stir in escarole, season lightly with soy sauce and saute until quite limp, about 5 minutes.
Stir in cooked beans to combine. Transfer to a serving platter and serve garnished with lemon wedges.
Makes 3-4 servings.