I made this fragrant French bean stew for my garden club’s potluck lunch last weekend. The pale green beans held their shape while cooking and produced a creamy broth. I amped up the aroma by cooking these heirloom beans with carrots and then stirring in sautéed red onions, celery, and garlic. The final flavor layer came from fresh herbs, including rosemary from my garden.
I got my flageolets from Rancho Gordo as part of the summer Bean Club package. You may be able to find them in more adventurous grocery stores too. Go ahead and splurge: this délicieux dish costs just $2.15 a serving, using heirloom beans and mostly organic ingredients.