Flageolet Beans with Fresh Fennel
INGREDIENTS
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2 1/2 cups dried flageolet, cannellini, or other white bean
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3 dried Mediterranean bay leaves*
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About 1/3 cup extra-virgin olive oil
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1 teaspoon red chile flakes
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1 1/2 cups diced onion
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1 1/2 cups diced fennel bulb (save leafy fennel fronds for garnish)
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6 garlic cloves, chopped
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About 2 tsp. kosher salt
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2 tablespoons chopped flat-leaf parsley
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2 teaspoons pepper
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2 teaspoons chopped fresh thyme
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