Flageolets With Garlic
- Servings: 6 to 8.
Flageolets are small, dried French beans that resemble tiny lima beans or pale green navy beans. They have a mild flavor, are not grainy like lima beans, are tender, and are a perfect partner with garlic. In French cuisine these beans are as classic accompaniment to roast lamb or goose.
You can find flageolets in many grocery markets and shops where imported foods are sold or buy them online.
- 2 cups flageolets (about 1 pound)
- 6 tablespoons unsalted butter
- 6 garlic cloves, peeled and cut into quarters
- 2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 3 to 4 sprigs of fresh thyme
- 6 cups water
- Pick through the beans to make sure there's no debris or stones and rinse in cool water.
- Place the drained beans in a large (4 to 6 quart) saucepan that has a lid. Cover the beans with cold water but leave the pan uncovered. Bring to a boil over moderate heat. Drain.
- Rinse out the pan and return the drained beans to it. Add the butter, garlic, salt, pepper, thyme, and 6 cups of water. Bring to a boil, reduce to simmer, cover the pan and cook over moderately low heat until the beans are tender, about 2 hours.
- Drain the beans, reserving the broth. Discard the thyme stems.
- You can serve the beans immediately but you can also make them up to a day ahead and store in the refrigerator. When ready to serve, reheat them in the reserved broth.