Well, I don't have fresh beans like sweetpea, but I concur with the review. This is an excellent recipe. I have made this recipe several times. I too ended up with too much liquid the first time, but I drained some off and cooked a little longer. I use fresh herbs, substituting extra thyme and some tarragon for the savory (since I never have any). I have also converted this to be a pressure cooker recipe, but I like it better prepared as described. I mashed a few of the beans when I did it in the pressure cooker to replicate some of the slow cooked creaminess.
Really good. I'm a vegetarian so I made this as a main dish and served with some crusty French rolls. It was delish. I also cut the butter in half. I live in a smallish town so I could not find flageolets, but substituted small navy beans instead, they were very good. But I'd still like to try it with the right kind of beans.
Excellent - I really loved this dish. Here in North America, flageolet beans are fairly rare, but I have loved them ever since a friend introduced me to them with roasted lamb over a decade ago. For health considerations, I did reduce the amount of butter by half, but oh my - there's nothing like butter to finish off this dish. I served it with baked chicken breast and steamed broccoli. Delicious! Thanks for sharing!
Divine. I had this year's french shell bean harvest freshly picked and chose this recipe. What a fortunate selection. Since my beans were fresh, the liquid did not get absorbed. So I strained it off, pureed some of the beans, returned them to the pot and added collard greens. The result was smooth,creamy,colorful, flavorful and incredibly satisfying.