Photo by Getty Images/frederique wacquier
In France, it’s traditional to serve flageolet beans with leg of lamb or roast beef. You can add some of the natural meat gravy to the flageolets at serving time.
Yield: 8 to 10 servings.
- 1 pound dried flageolet beans
- 1 tablespoon baking soda
- 6 cups salted cold water
- 1 onion or large shallot, chopped
- 3 large cloves garlic, minced
- 1 sprig of thyme (optional)
- 1 bay leaf (optional)
- Rinse the beans in a colander, and then transfer them to a large pot filled with cold water. Add the baking soda, and then bring to a boil. Boil for 2 to 5 minutes. (This is more effective than soaking, and solves the flatulence problem often attributed to beans.) Strain the beans.
- Bring the salted water to a boil in a heavy pot. Add the blanched beans, onion, garlic, thyme, and bay leaf. Cook until the beans are tender, about 1 hour; be careful not to overcook, or the beans begin to fall apart. Remove thyme and bay leaf before serving.