Recipes Stewed Flageolets with Thyme Be the first to rate & review! Delicious, Quick Side Dishes By Anne Kearney Anne Kearney Background Trained at the Cincinnati Culinary Arts Academy. Worked at Grammars, Cincinnati. How she got into cooking "My mom went back to work when I was 14, so I started helping out with preparing the family dinners." First food memory "My mom's apple dumplings with warm milk—I'd request them on my birthday." How she ended up in New Orleans "I went down for Mardi Gras, then found a job and never looked back. It's a common New Orleans story." Mentor John Neal at Peristyle, a 1995 F&W Best New Chef, who died soon after he won the award. Ingredient pick Fennel. "My waiters even joke about it." Favorite equipment A long-handled sauce whisk. Favorite cookbook Baking with Julia Child (Morrow)."She's flawless." What she'd do if she weren't a chef Be a professional gardener. Favorite 1 A.M. meal Triscuits. "If you're a chef cooking 60 hours a week, you just can't keep perishable foods in your refrigerator." Food vice French fries. Recipe tip When chicken stuffing will go under the skin, chill the stuffing first; it will be easier to handle and won't expand in the oven. Won Best New Chef at: Peristyle, New Orleans Food & Wine's Editorial Guidelines Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 1 cup dried flageolets or dried baby lima beans (about 6 ounces), picked over and rinsed 1/2 cup finely chopped onion 1 tablespoon minced garlic 1 tablespoon olive oil 1 medium tomato—peeled, seeded and finely chopped 4 cups Chicken Stock Salt and freshly ground white pepper 1 small Idaho potato, peeled and cut into 1/2 -inch dice 2 teaspoons minced thyme 2 tablespoons unsalted butter Directions Soak the flageolets in 4 cups of water for 24 hours. Discard any beans that float; drain the beans. 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. 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. Make Ahead The cooked beans can be refrigerated overnight; rewarm before serving, adding a little water. Rate it Print