CÔTES DAGNEAU

Ingredients

• 1 pound Flageolet beans, can substitute with Navy beans pre- soaked for two hours drained
• 4 tablespoons olive oil
• 2 garlic cloves minced
• 1 teaspoon of Provençale herbs
• 2 fresh thyme leaves, lightly crushed
• 4 fresh rosemary leaves
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 medium carrot diced
• 1 yellow onion chopped
• 4 baby zucchinis blanched
• 4 baby yellow sunburst squash blanched
• 4 baby carrots with tops blanched
• 4 stalks of asparagus blanched
• 12 french cut lamb chops ( Australian or from Colorado)

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag