Flageolets are tiny, tender French beans. Delicate in flavor, they range from creamy white to light green. If you can’t find them, try navy beans instead. The slow-roasted tomatoes will last in the fridge for up to five days; cover them with olive oil (add some sprigs of thyme or rosemary and a clove of garlic, if you like) and they’ll keep up to two weeks.
The dish is good, but to our taste the roasted tomatoes are wasted in this recipe. You take that concentrated flavor and then it gets washed out in the liquid that the beans cook in for the last three minutes. We recommend just using high quality canned Roma tomatoes, from Napoli. With that the creamy flageolets would still be paired with the acidity of the tomatoes, but you won't feel that you went to the trouble of roasting them for nothing!
Very nice! Served with grilled whole branzino. Even better next day with cooked tubetti pasta added to it for a pasta e fagioli soup. Delicious!
Absolutely delicious and simple to make. Very good with braised lamb shanks
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