Easy Flageolet Recipe: How to Cook Flageolet Beans

• 1 cup dry flageolet beans
• 2 cups homemade chicken stock or store-bought low-sodium chicken broth
• ½ teaspoon salt, plus more to taste
• 1 bay leaf
• 2 garlic cloves, peeled and thinly sliced
• 1 carrot, scrubbed and finely diced
• 1 parmesan rind (optional)
• Extra-virgin olive oil, to serve
• Flaky sea salt, to serve

1. 1

   Place the beans in a large bowl or pot and cover with 3 inches of cold water. Cover the pot, and let the beans soak overnight at room temperature. (Skip this step if using a pressure cooker or Instant Pot.)

2. 2

   Drain the beans. In a large pot, combine the drained beans with chicken stock and 2 cups of water. Add salt, bay leaf, garlic, carrot, and parmesan rind (if using). Bring to a boil over medium-high heat, then reduce to a gentle simmer. Continue to cook until the beans are tender, about 1–2 hours.

3. 3

   Alternatively, combine all ingredients in a pressure cooker and cook on high pressure for 30 minutes. Let pressure release naturally.

4. 4

   To serve, drizzle with olive oil and sprinkle with flaky sea salt.

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