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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the dried beans in warm water for at least two hours; drain. | 2. Place the beans in a flameproof casserole with the onion, carrot, garlic and herbs, and add enough water to cover the beans by one inch. | 3. Cover and bring just to the boil over medium heat. | 4. Immediately reduce the heat and simmer for about an hour, adding additional water if necessary to keep beans covered. | 5. Add the greens and continue to cook for another thirty minutes or until the beans are creamy. | 6. Remove from the heat, swirl in the butter and season with the salt and pepper to taste. | 7. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flageolet bean	1	lb		403.4676	0.0	89.7602	2.2667
onion	1		minced	64.0	14.944	1.76	0.16
carrot	1		peeled chopped	52.48	12.2624	1.1904	0.3072
garlic clove	2		crushed	403.4676	0.0	89.7602	2.2667
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
savory	1/2	teaspoon	dried	-	-	-	-
dandelion green	1 1/2	cups	chopped	37.125	7.59	2.2275	0.5775
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
salt	2	teaspoons		-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.