Easy Flageolet Beans


  • 1 1/4 cup dried Flageolet beans
  • 1 bay leaf
  • 4 sprigs fresh thyme, tied together with kitchen twine (aka bouquet garnis)
  • salt


  1.  Pick through dried beans to remove any stones.  Soak beans overnight by placing in pot and covering beans by at least 4 inches of water.
  2. Drain, rinse, and add more water to cover the beans by 4 inches.  (You can use chicken stock too but may need to add more water as it evaporates).  Add bay leaf and bouquet garni.  Heat to boil.
  3. Reduce heat and simmer for 30 minutes. 
  4. Add 1 teaspoon salt.  Simmer for another hour until tender, adding more salt to taste.  Remove bouquet garni and bay leaf and drain remaining water, if any.

 Notes / Variations

As mentioned, these take some time so make sure you start ‘em early.

Variation: saute with 1/2 onion first for 10 minutes, then cook in chicken stock as directed above.

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