Ingredients
1 1/2 cups dried flageolet beans, sorted and rinsed well
8 cups water, plus more for soaking
1 sprig rosemary
1 dried bay leaf
4 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Preparation
Place beans in a large stockpot. Cover with cold water by 2 inches; let soak overnight in the refrigerator.
Transfer beans to a colander to drain. Return to stockpot; cover with 8 cups water. Add rosemary and bay leaf. Bring to a boil; reduce heat, and simmer, covered, until beans are tender, about 1 hour 10 minutes. Transfer to a serving bowl; discard herbs. Gently toss with oil, and season with salt and pepper. Serve.
