Stewed Flageolets with Thyme

  • Active Time 15m
  • Total Time 26h 5m

4 Servings


  • 1 cup dried flageolet beans 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 tomato, peeled, 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


Soak the flageolets in 4 cups of water for

24 hours. Discard any beans that float; drain the beans.

In a medium saucepan, cook the onion and garlic in the oil over moderate heat, stirring, until softened, about 5 minutes. Add the tomato and cook just until it starts to break down, about 3 minutes. Add the chicken stock and beans and bring to a boil. 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. Season with salt and white pepper.

Add the potato and thyme and cook until the potato is tender, about 20 minutes. Stir in the butter and season with salt and white pepper.

MAKE AHEAD: The cooked beans can be refrigerated overnight; rewarm before serving, adding a little water.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 5470

nutrition information per serving

302 calories; 10g total fat; 16mg cholesterol; 184mg sodium; 37g carbohydrates; 10g fiber; 17g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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