Flageolet beans—classically used in French cooking (they're the star ingredient in traditional Cassoulet, after all)—are known for their delicate flavor and supple, creamy texture. Cooked slowly with fennel, leeks and aromatics, these beans become a simple, yet stunning vegetarian main dish. Or they also are an equally delicious companion to meats of all kinds, from roasted chicken and pork loin to flame-kissed lamb chops.
Please note: The total cooking time does not include soaking the beans overnight.
Recipe by Asha Loupy
To make the braised flageolet beans, preheat the oven to 350°F.
Heat the extra virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the fennel wedges, leeks, shallots and garlic. Sauté the vegetables until they begin to soften, about 4-5 minutes.
Add the white wine to the vegetables and continue to cook for another minute. Add the vegetable or chicken stock, farcelette, salt and the drained soaked beans and gently stir to combine making sure the beans are just submerged in the cooking liquid (add a little bit more stock or water, if necessary). Bring to a simmer, cover and transfer to the oven.
Bake the beans and vegetables, covered for an hour. Remove the lid, and continue to cook uncovered until the beans are cooked through and the cooking liquid has reduced slightly, about another 25-30 minutes.
While the beans are cooking, make the gremolata. In a small bowl, mix the chopped parsley, tarragon, lemon zest and minced garlic. Set aside until ready to serve.
Remove the beans from the oven and let them sit for 5-10 minutes at room temperature. To serve, transfer the braised beans and vegetables to a serving bowl and garnish with half of the herb gremolata plus a hearty pour of extra virgin olive oil. Serve the rest of the herb gremolata alongside the beans, so you and your guests can add to your own taste.