Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 2h15m
Yield Six to eight servings
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 866 milligrams, Sugar 4 grams, TransFat 0 grams
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