Market Hall Foods Blog - Braised Flageolet Beans with Fennel, Leeks & Herb Gremolata

Name: Market Hall Foods Blog - Braised Flageolet Beans with Fennel, Leeks & Herb Gremolata
Ingredients: 1 1/2 cups dried Flageolet Beans from Rancho Gordo, picked through, soaked overnight and drained; 3 tablespoons extra virgin olive oil, plus more for finishing; One large fennel bulb, fronds removed and cut into 8-10 wedges; 2 medium leeks, white and light green parts only, cleaned and thinly sliced; 2 medium shallots, thinly sliced; 3 large garlic cloves, smashed; 1/2 cup dry white wine; 2 1/2 cups vegetable or chicken stock; 1 teaspoon sea salt; One Farcelette from E & A Gispert

blog.markethallfoods.com

Flageolet beans—classically used in French cooking (they're the star ingredient in traditional Cassoulet, after all)—are known for their delicate flavor and sup

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Ingredients

1 1/2 cups dried Flageolet Beans from Rancho Gordo, picked through, soaked overnight and drained
3 tablespoons extra virgin olive oil, plus more for finishing
One large fennel bulb, fronds removed and cut into 8-10 wedges
2 medium leeks, white and light green parts only, cleaned and thinly sliced
2 medium shallots, thinly sliced
3 large garlic cloves, smashed
1/2 cup dry white wine
2 1/2 cups vegetable or chicken stock
1 teaspoon sea salt
One Farcelette from E & A Gispert