Flageolets with Fennel, Herbs and Olives | Williams Sonoma

Ingredients

• 12 oz. dried flageolets or cannellini beans, <br> &nbsp sorted, soaked overnight and rinsed
• 1-inch piece of fresh ginger, cut into thirds
• 1 Tbs. sugar
• 1 bay leaf
• 1-inch piece cinnamon stick
• 1 fresh thyme sprig plus 1 tsp. chopped thyme
• 2 Tbs. extra-virgin olive oil
• 1 1/2 cups diced fennel bulb, white part only
• 1/2 tsp. minced garlic
• 1/2 cup chicken stock
• 1/4 cup fresh lemon juice
• 1/2 cup green olives, pitted and chopped
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 tsp. chopped fresh rosemary
• Salt and freshly ground pepper, to taste