Flageolet Beans with Fresh Fennel Recipe – Sunset Magazine

Ingredients

• 2 1/2 cups dried flageolet, cannellini, or other white bean
• 3 dried Mediterranean bay leaves*
• About 1/3 cup extra-virgin olive oil
• 1 teaspoon red chile flakes
• 1 1/2 cups diced onion
• 1 1/2 cups diced fennel bulb (save leafy fennel fronds for garnish)
• 6 garlic cloves, chopped
• About 2 tsp. kosher salt
• 2 tablespoons chopped flat-leaf parsley
• 2 teaspoons pepper
• 2 teaspoons chopped fresh thyme