Herbed flageolet and cannellini beans

Time 1 hour
Yields Servings: 6 to 8
Herbed flageolet and cannellini beans
(Stephen Osman / Los Angeles Times)

In a large pot, bring 2 quarts of water, the beans and the bay leaves to a boil. Turn off the heat and allow the beans to soak for an hour. Drain the beans, rinse under cool water and return them and the bay leaves to the pot. Cover with 2 quarts of fresh water and bring back to a boil. Simmer gently, uncovered, until the beans are tender but not mushy, about 1 hour. Add additional water as necessary to keep the beans covered while cooking.


Meanwhile, put the shallot, garlic, olive oil and rosemary in a small saucepan over low heat until the oil just begins to bubble around the edges. Immediately turn off the heat and allow to steep, off the heat, while the beans cook.


When the beans are done, drain them, discarding the bay leaves. Place the beans in a large bowl. Add the shallot-garlic-rosemary oil, salt and pepper while the beans are still warm and allow to cool, covered. When they’re cool, add the parsley. You can serve them immediately, or refrigerate overnight.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
Leslie Brenner
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.