Flageolet Salad

• 1 cup dried flageolets
• Salt and freshly ground black pepper
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary
• 1/4 cup extra-virgin olive oil

1. Place the flageolet in a saucepan and cover to a depth of two inches with cold water.
2. Allow to soak for four hours or overnight.
3. Rinse and drain the beans, cover again with water to a depth of two inches, bring to a simmer and cook gently for about 45 minutes, until they are tender.
4. In the beginning of the cooking you may have to skim some foam from the surface.
5. Also, add a little more water if necessary.
6. Drain the cooked flageolet, then season with salt and pepper.
7. Fold in the garlic, rosemary and olive oil.
8. Serve at room temperature.
9. This dish benefits from being allowed to stand at least one hour before serving.

flageolets, salt, garlic, fresh rosemary, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/7686 (may not work)