Bill's RecipesBoiled White Beans or Flageolets1 pound (2 cups) dried small white beans or dried flageolets2 quarts rich meat broth (see recipe in soup section) or water or canned broth 6 to 8 large shallots or one medium onion, finely chopped 1 bay leaf 1 teaspoon thyme leaves 6 to 8 parsley sprigs 1 medium carrot, finely chopped (only for white beans) salt Sort through the beans and discard any foreign material and broken beans. Rinse and drain. Put the liquid, beans, vegetables, spices in a kettle, bring to a boil, then cover and simmer for about 2 hours (2½ hours for flageolets) until the beans have a creamy texture when bitten. Stir occasionally. Discard parsley. Serve or cover and refrigerate for up to 3 days.
Serves 6 to 8.
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