Flageolet, pale green kidney beans, are prevalent in French cooking. Their delicate flavor is well suited for simple preparations and is particularly good with lamb.

　　

Ingredients

2 cups

　　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

　　

Step 1

Place the beans in a large stockpot. Cover with cold water by 2 inches; let soak overnight in the refrigerator.

　　

Step 2

Transfer the beans to a colander to drain. Return to the stockpot; cover with 8 cups water. Add the rosemary and bay leaf. Bring to a boil; reduce heat, and simmer, covered, until the beans are tender, about 1 hour 10 minutes. Transfer to a serving bowl; discard the herbs. Gently toss with the oil, and season with salt and pepper. Serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.