This is a simple, South-of-France-style lamb stew, redolent of fresh mint and tarragon, citrus, and lots of garlic. As with most stews, its flavors deepen as it sits, so make it ahead if you can.
Make Ahead Tips
The stew can be made up to (but not including) the point of adding the beans up to 2 days ahead. Tightly cover and refrigerate. Gently reheat before adding the beans, finishing, and serving.
A long soak is the best way to ensure even cooking of the beans, but if you’re short on time, you can do a quick soak in lieu of the step above: Put the beans in a large pot with enough cool water to cover by about 3 inches. Bring to a boil; boil for 2 minutes. Remove from the heat, cover, and let stand for 1 to 2 hours. Drain and rinse.
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This is delicious, and I look forward to cool fall weather each year so that we can enjoy it. Buy your flageolets from Rancho Gordo, and you won’t have to soak them. Fantastic beans.
Fabulous recipe. Made almost exactly as written except that I used whole peeled garlic and left them in the final dish. Love the little extra taste that the orange peel gives. Better left until the next day as with most stews. I couldn't find dried flageolets so used canned and added some of the can liquid in place of the 1/2 cup of cooking liquid. The final taste was fabulous so it probably didn't make too much of a difference. Just served with crusty baguette and red wine. Yum!!
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