Lamon Beans with Citrus

Dear Fellow Foodies:

This month’s recipe features more of the lovely legume family.  Jois brought this to me for lunch and I had to share the recipe with you.  Bright notes of citrus and lots of protein make this extremely satisfying.  This regal bean was once given as Papal gifts.  Pretty good for a legume, eh?

 

Grown on the plateau of Lamon and now the synonym of top quality bean, the spagnolèt bean is one of the four varieties grown by the small farmers in the highlands and are marked with protected designation of origin (PDO).

 

They are large and round, an off-white colour with bright red streaks and the variety is highly popular due to its properties and delicate flavour. They are perfect for salads, hors d’oeuvres and as side dishes.  Creamy and delicate flavors make this bean perfect for any flavor profile you would like to create.  

 

Lamon Beans with Citrus  

  

 

Lamon Beans with Citrus

1 cup Lamon Beans soaked overnight
1 Tablespoon minced shallot
3 Tablespoons Lemon Avocado Oil
Zest of one lemon and one orange
2 Tablespoons Fresh Lemon Juice
Salt and Pepper
2 Oranges cut into supreme (pith and rind removed) chopped
2 Cups Shredded cabbage
1 Granny Smith Apple – chopped
1/4 cup Pitted and chopped Lemon Olives

Soak the beans overnight.  The next day drain and refresh the water.  Cover with 2 times the amount of water and cook the beans for approximately 45 minutes or longer until soft.  Drain and Reserve.

Saute the minced shallot in 3 Tablespoons of Lemon Avocado Oil, add the lemon and orange zest and the cooked beans.  Cover and cook on low for approximately 15 minutes, add salt and pepper to taste. 

Add the chopped oranges and the shredded cabbage and chopped apples.  Warm through until the cabbage is wilted.  Add the chopped Lemon Olives and the lemon juice.  Check the seasoning and add more salt and pepper if desired.  Try this with Lemon Salt to add more flavor.

This is one of those dishes that tastes better over time.  Put some into a container and take with you on a picnic.  Eat some tonight, bring some to your next dinner party with the neighbors. Eat and enjoy wherever.   This paired wonderfully with a Pinot Gris from the Rogue Valley.

Happy Cooking! 

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