I came back from Lan’s wedding yesterday and went to teresa's apartment to pick up lil one. We hung about for a while, talked state of the world (sigh), and as i was leaving she offered me some beans to take home – a light yellow rectangular looking bean,

‍Le flageolet.

She'd cooked it in garlic and homemade chicken broth. ‘There is no seasoning though ok', she said. ‘Like for real,' looking at me dead in the eyes. ‘None. No seasoning'.

i nodded. Oki.

Later, I got home. I didn't have much in the fridge but I did have some leftover rice. I did, however, have spices and other goodies at hand. I threw the rice and beans together and added paprika, salt, pepper, and lemon verbena oil. I knew it could also use a good lemon squeeze and an herb, like thyme, maybe rosemary. With the squash as an aside, it was a yummy combo. Simple dish

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Ingredients

• White rice
• Flageolet beans (cooked plainly, with a bit of garlic)
• Thyme for topping
• Lemon for topping
• 1 koginut squash, with leftovers
• Optional: lemon verbena oil...lol

Spices

• Paprika
• Salt
• Pepper
• Za'atar (for squash)

Other:

• Thyme
• Coconut oil to baste the squash
• Lemon verbena oil for the squash

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Directions

This presumes that you already made the beans and squash. As mentioned above, no need to worry about seasoning the beans too much. Maybe i’ll do a how to make beans how to...

Anyway:

Heat cooked beans and rice together in a pan on medium heat. Add spices: paprika, salt, light pepper. Mix, stir. At the time, i’d recently made lemon verbena oil and i was adding it to everything in sight, including this dish. It gives a nice lemony taste to the dish, but you can – and should also – add lemon to cut the spices a little. Both zest and a little juice.

The squash can be done with this how to. I like to serve it in different ways but if you cut it in half, you can cut thin strips which look really beautiful on a plate.

Take the beans and rice marriage and serve with the squash slices encircling it. Et voila!