Flageolets With Fennel, Herbs And Olives

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
146
FAT
27%
CHOL
0%
SOD
5%

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Ingredients for 4 servings

12 oz. dried flageolets or cannellini beans, &nbsp sorted, soaked overnight and rinsed

1-inch piece of fresh ginger, cut into thirds

1 Tbs. sugar

1 bay leaf

1-inch piece cinnamon stick

1 fresh thyme sprig plus 1 tsp. chopped thyme

2 Tbs. extra-virgin olive oil

1 1/2 cups diced fennel bulb, white part only

1/2 tsp. minced garlic

1/2 cup chicken stock

1/4 cup fresh lemon juice

1/2 cup green olives, pitted and chopped

2 Tbs. chopped fresh flat-leaf parsley

1 tsp. chopped fresh rosemary

Salt and freshly ground pepper, to taste

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