Recipe: Flageolets

This way of preparing flageolets is my own method, I blanch them first in order to minimize digestive problems as much as possible. Indeed, the ancients found a poetic name for flageolets: the musicians...

1- Put the beans in 5 liters of cold water with a teaspoon of baking soda and the fresh lardons, then bring to a boil, skimming them.
After 5 minutes of boiling, drain them.

2- Put your pot back on the heat with 3 liters of water, the carrot, the studded onion, the garlic cloves, a sprig of thyme and a bay leaf enclosed in a small tea ball, bring to a boil, then add your beans and let them cook at a gentle boil covered.
after 40 minutes start testing them, then when you feel them soft under your fingers, salt and pepper.

3- After cooking drain them and recover the carrot which you will cut into small cubes.
You will then only have to season them to your taste in a sauce (from the leg of lamb) with creamed demi-sel butter (delicious), with herbs etc.