Ingredients

4 ounces flageolet beans soaked overnight
For the marinade
3 fluid ounces olive oil
1 fluid ounce red wine vinegar
1/4 tsp. salt
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1/4 tsp. chili powder
1 clove garlic crushed
5 spring onions peeled and finely chopped
1 Tbsp. fresh chopped parsley (1 to 2) garnish
frisee or lollo rosso lettuce

Cooking Instructions

1. Cook the flageolet beans and drain. Make the marinade by mixing all the marinade ingredients together. 2. Pour over the warm beans and leave to marinate until cold. Serve garnished with lollo rosso or other lettuce.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: