Flageolets, French Style

This is an elegant preparation for a luxury bean (flageolets are actually immature kidney beans, adopted by the French even though they’re native to the New World). Use crème fraîche or sour cream for even more richness. Other beans you can use: any white beans, from lima beans to gigantes.

8 ounces dried flageolets, washed, picked over, and soaked if you like

1 medium onion

1 bay leaf

1 clove

1 carrot, cut into chunks

4 sprigs fresh thyme or 1/2 teaspoon dried thyme

Salt and freshly ground black pepper

2 tablespoons butter

1 tablespoon chopped shallot

1 cup cream, preferably not ultra-pasteurized

Minced fresh parsley leaves for garnish

• Put the beans in a large pot with water to cover and bring to a boil over high heat. Cut a slit in the onion and insert the bay leaf; insert the clove into the onion as well and put the onion in the pot. Add the carrot and thyme. Turn the heat down so the beans simmer. Cover loosely.
• When the beans begin to soften, after about 30 minutes, season with salt and pepper. Continue to cook, stirring occasionally and adding water if necessary, until the beans are tender but still intact, about 45 minutes.
• Drain the beans and discard the onion and carrot. Put the butter and shallot in a deep skillet large enough to hold the beans. Turn the heat to medium and cook, stirring occasionally, until the shallot softens, about 5 minutes.
• Add the cream and the beans and continue to cook, stirring, until the beans are hot and have absorbed some of the cream, about 10 minutes. Check the seasoning, garnish with parsley, and serve.

MAKES: 4 servings

TIME: 1 to 2 hours, largely unattended