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Yield
Serves : 4

How to Make It

Step 1    

Soak the flageolets in 4 cups of water for 24 hours. Discard any beans that float; drain the beans.

Step 2    

In a medium saucepan, cook the onion and garlic in the oil over moderate heat, stirring, until softened, about 5 minutes. Add the tomato and cook just until it starts to break down, about 3 minutes. Add the Chicken Stock and beans and bring to a boil. Reduce the heat to moderately low, cover partially and cook until the beans are tender and the liquid is slightly thickened, about 1 1/2 hours; add water if the beans are dry. Season with salt and white pepper.

Step 3    

Add the potato and thyme and cook until the potato is tender, about 20 minutes. Stir in the butter and season with salt and white pepper.

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