su-Flageolet Beans with Fresh Fennel
Photo: Iain Bagwell; Styling: Jesse Silver
Yields Makes 8 cups (serving size: 3/4 cup) Total Time 2 hrs Soak Time 2 hrs Total Time 4 hrs
AuthorMargo True,
Beautiful little flageolet beans are a classic accompaniment for lamb, but you can use pretty much any dried white bean for this recipe.

How to Make It

Step 1
1

Put beans in a large heavy pot with enough water to cover by 1 1/2 in. Bring to a boil over high heat, covered; then turn off and let sit 2 hours. Or, soak beans overnight at room temperature without heating.

Step 2
2

Add enough water to pot now and through step 4 to cover beans by 1 in. Add bay leaves and bring to a boil, then reduce heat and simmer, covered, 30 minutes.

Step 3
3

Meanwhile, heat 1/3 cup oil in a large frying pan over medium-high heat. Add chile flakes, onion, fennel bulb, and garlic and cook, stirring often, until onion softens, 5 to 6 minutes.

Step 4
4

Add 2 tsp. salt and onion mixture to beans and cook until beans are barely tender, 20 minutes to 1 1/4 hours, depending on the type and age of beans.

Step 5
5

Drain beans, keeping them a little bit brothy. Stir in parsley, pepper, and thyme and season to taste with salt. Top with a drizzle of olive oil and fennel fronds.

Step 6
6

*Mediterranean bay leaves, the traditional type used in cooking, have an oval shape and milder flavor than California bay leaves, which are long and pointed and have a pungent flavor.

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

Directions

Step 1
1

Put beans in a large heavy pot with enough water to cover by 1 1/2 in. Bring to a boil over high heat, covered; then turn off and let sit 2 hours. Or, soak beans overnight at room temperature without heating.

Step 2
2

Add enough water to pot now and through step 4 to cover beans by 1 in. Add bay leaves and bring to a boil, then reduce heat and simmer, covered, 30 minutes.

Step 3
3

Meanwhile, heat 1/3 cup oil in a large frying pan over medium-high heat. Add chile flakes, onion, fennel bulb, and garlic and cook, stirring often, until onion softens, 5 to 6 minutes.

Step 4
4

Add 2 tsp. salt and onion mixture to beans and cook until beans are barely tender, 20 minutes to 1 1/4 hours, depending on the type and age of beans.

Step 5
5

Drain beans, keeping them a little bit brothy. Stir in parsley, pepper, and thyme and season to taste with salt. Top with a drizzle of olive oil and fennel fronds.

Step 6
6

*Mediterranean bay leaves, the traditional type used in cooking, have an oval shape and milder flavor than California bay leaves, which are long and pointed and have a pungent flavor.

Flageolet Beans with Fresh Fennel