Flageolets with Fennel, Herbs and Olives

Name: Flageolets with Fennel, Herbs and Olives
Total time: 55 min
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; freshly ground pepper

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Flageolets with Fennel, Herbs and Olives Ingredients: - 12 oz. dried flageolets or cannellini beans, sorted, soaked overnight and rinsed - 1-inch piece of

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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
freshly ground pepper