Cover the pan with a lid and, when the leeks are nearly cooked (about 10 minutes), stir in the flageolet beans. Put the lid back on the pan and cook for another couple of minutes, giving the pan a ...

a large and somewhat flat white bean that grows at the foot of the Pyrenees Mountains. A little further north, they use flageolet beans. But everyone agrees that come spring, the last and best ...

The list of ingredients here may look long and daunting but I promise you, the recipe is very simple – a one-pot wonder. This recipe was kindly given to me by a great chef – Bruno Loubet ...