Ingredients Jump to Instructions ↓

  1. 8 ounces dried flageolets

  2. 1 small onion, peeled and chopped

  3. 1 carrot, peeled and cut into º -inch dice

  4. 1 small rib celery, peeled and cut into º-inch dice

  5. 1 piece leek, white and green parts thinly sliced and washed under cold water in a sieve ? teaspoon herbes de Provence

  6. 1 ? cups homemade unsalted chicken stock or lower-salt canned chicken broth

  7. 1 ? cups water

  8. 1 teaspoon salt (less if using canned broth)

  9. 1 tomato, seeded and cut into ?-inch dice

  10. 1 tablespoon extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Wash the flageolets, removing and discarding any stones or foreign matter, and place them in a pot with the remaining ingredients except the tomato and oil. Bring the mixture to a boil, cover, reduce the heat to low, and boil gently for about 1 ? hours, until the beans are tender and most of the liquid has evaporated.

  2. Using a hand blender in the pot, puree a small amount of the mixture (or remove a cup of the beans, puree them in a food processor or mini-chop, and add the puree to the pot). Stir the puree into the pot to thicken the whole mixture slightly.

  3. Stir in the tomato and oil, and serve immediately, or cover, refrigerate, and reheat for later serving.


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