Flageolet Beans with Fresh Fennel Recipe – Sunset Magazine
Beautiful little flageolet beans are a classic accompaniment for lamb, but you can use pretty much any dried white bean for this recipe.
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Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Skillet
- Pot
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Kitchen timer
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
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