Stewed Flageolets with Thyme Recipe

Name: Stewed Flageolets with Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried flageolets or dried baby lima beans (about 6 ounces), picked over and rinsed; 1/2 cup finely chopped onion; 1 tablespoon minced garlic; 1 tablespoon olive oil; 1 medium tomatopeeled, seeded and finely chopped; 4 cups Chicken Stock; Salt and freshly ground white pepper; 1 small Idaho potato, peeled and cut into 1/2 -inch dice; 2 teaspoons minced thyme; 2 tablespoons unsalted butter

Servings: persons

1 cup dried flageolets or dried baby lima beans (about 6 ounces), picked over and rinsed
1/2 cup finely chopped onion
1 tablespoon minced garlic
1 tablespoon olive oil
1 medium tomatopeeled, seeded and finely chopped
4 cups Chicken Stock
Salt and freshly ground white pepper
1 small Idaho potato, peeled and cut into 1/2 -inch dice
2 teaspoons minced thyme
2 tablespoons unsalted butter

1
Soak the flageolets in 4 cups of water for 24 hours.
2
Discard any beans that float; drain the beans.
3
In a medium saucepan, cook the onion and garlic in the oil over moderate heat, stirring, until softened, about 5 minutes.
4
Add the tomato and cook just until it starts to break down, about 3 minutes.
5
Add the Chicken Stock and beans and bring to a boil.
6
Reduce the heat to moderately low, cover partially and cook until the beans are tender and the liquid is slightly thickened, about 1 1/2 hours; add water if the beans are dry.
7
Season with salt and white pepper.
8
Add the potato and thyme and cook until the potato is tender, about 20 minutes.
9
Stir in the butter and season with salt and white pepper.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup dried flageolets or dried baby lima beans (about 6 ounces), picked over and rinsed, 1/2 cup finely chopped onion, 1 tablespoon minced garlic, 1 tablespoon olive oil, and more.

Yes, Stewed Flageolets with Thyme falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stewed Flageolets with Thyme

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