Ingredients
Serves 4
2 x 410g cans flageolet beans, rinsed and drained
1 tbsp extra virgin olive oil
2 tbsp meat or vegetable stock
1 tsp herbes de Provence
juice from roast lamb (if serving with the Rosemary and Garlic Roast Lamb)
a little sea salt, to taste (optional)
Directions
1 Place the beans in a saucepan with the olive oil, stock and herbs. Simmer very gently for a couple of minutes.
2 If you’re serving the beans with Rosemary and Garlic Roast Lamb, pour in 2 tablespoons of the juices that have drained from the meat during resting. Simmer to warm through, add salt if required and then serve.
Cook’s Notes
Gluten-free, wheat-free if you use a wheat-free stock, dairy-free, yeast-free • V (without meat stock) • Can be made in advance
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.
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