Flageolet Beans with Mushrooms, Tomatoes and Gremolata


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

Combined with a salad of mixed greens, this dish makes a wonderful vegetarian meal. I like this recipe both warm and at room temperature. Again, any cooked bean that you like can be used.


  • 3 tablespoonsolive oil or butter, or a combination
  • 8 ouncescrimini mushrooms, cut in ¼ -inch dice
  • Salt and freshly ground pepper
  • cupfinely chopped shallots or green onions (green and white parts)
  • ½ cuplight- or medium-bodied white wine
  • 3 cupsseeded and diced fresh tomatoes (or substitute canned diced tomatoes, drained)
  • 3 cupscooked flageolet, baby lima, or great northern beans
  • ½ cupGremolata


In a sauté pan, heat 2 tablespoons of the oil and add the mushrooms. Sauté quickly over high heat and toss to brown lightly on all sides. Season with salt and pepper, remove from the pan, and set aside.

Add the remaining tablespoon of oil to the pan along with the shallots and cook over medium heat until soft but not brown, 2 or 3 minutes. Add the white wine and tomatoes and cook until most of the liquid has evaporated, about 7 minutes. Add the reserved mushrooms, the beans, and half of the Gremolata mixture and toss gently to combine. Season with salt and pepper to taste. Serve, sprinkling the remaining Gremolata over the top.