Ingredients
- 1 pound dried flageolet beans, about 2 cups
- 8 cups cold water
- 1 carrot, about 1/4 pound
- 1 onion, about 1/4 pound, stuck with 2 whole cloves
- 2 cloves
- 2 ribs celery, trimmed
- 3 sprigs fresh parsley
- 1 bay leaf
- ¼ teaspoon dried thyme
- Salt to taste, if desired
- Freshly ground pepper to taste
- 2 tablespoons butter
- 1 teaspoon finely minced garlic
- 1 tablespoon finely chopped shallots
- ½ cup finely chopped parsley
- 1 cup heavy cream
- Nutritional Information
Nutritional analysis per serving (6 servings)
444 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 12 grams dietary fiber; 4 grams sugars; 19 grams protein; 64 milligrams cholesterol; 574 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six to eight servings
Preparation
- Put the flageolets in a mixing bowl and add cold water to cover about two inches above the top of the beans. Let stand overnight.
- Drain the beans and put them in a kettle. Add the eight cups of water, the carrot and the onion stuck with cloves. Tie the celery, parsley sprigs and bay leaf into a bundle and add it. Add the thyme, salt and pepper. Bring to the boil. Cover and let simmer two hours or slightly less until the flageolets are tender.
- Remove and discard the onion, celery, parsley and bay leaf.
- Remove the carrot and cut it into small cubes. Set aside.
- Drain the beans but reserve one- half cup of the cooking liquid. Set aside.
- Heat the butter in a large skillet and add the garlic and shallots. Cook briefly, stirring, and add the beans, chopped parsley, carrot and cream. Let simmer five minutes and serve.
Dining and Cooking