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Braised Flageolet Beans with Fennel, Leeks & Herb Gremolata
  • For the braised flageolet beans:
  • 1 1/2 cups dried Flageolet Beans from Rancho Gordo, picked through, soaked overnight and drained
  • 3 tablespoons extra virgin olive oil, plus more for finishing
  • One large fennel bulb, fronds removed and cut into 8–10 wedges
  • 2 medium leeks, white and light green parts only, cleaned and thinly sliced
  • 2 medium shallots, thinly sliced
  • 3 large garlic cloves, smashed
  • 1/2 cup dry white wine
  • 2 1/2 cups vegetable or chicken stock
  • 1 teaspoon sea salt
  • One Farcelette from E & A Gispert
  • For the herb gremolata:
  • 1/2 cup flat leaf parsley, finely chopped
  • 1/4 cup tarragon leaves, finely chopped
  • Zest of 2 Meyer lemons (about 3–4 tablespoons)
  • One large garlic clove, minced
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