Ingredients
1cupflageolets,dried
1½cupschicken Stock
1½cupswater
1smallonion
2clovegarlic
1sprigthyme
coarse salt and freshly ground pepper
Preparation
In a medium saucepan, bring the drained flageolets, stock, water, onion, garlic, and thyme to a boil over high heat.
Reduce the heat to low and simmer for 20 minutes.
Add the salt and pepper and continue cooking for another 20 to 30 minutes until the flageolets are tender.
Off the heat, allow the flageolets to cool in their cooking liquid.
Refrigerate and reheat the flageolets in the cooking liquid, if necessary.
