Ingredients
2/3 cup dried flageolet beans
4 cups low-sodium vegetable broth
1/2 teaspoon coarse salt
Preparation
Place beans in a medium pot, cover with water by 1 inch, and bring to a boil. Remove from heat; let soak 1 hour. Drain.
Wipe pot clean; return beans to pot. Add broth and salt and bring to a boil, then reduce heat and simmer until beans are tender, about 50 minutes. Drain. Once cooked, beans can be stored in refrigerator up to 1 week.
