For 2 people
For 2 people
Start by finely peeling a shallot, then heat some olive oil in a saucepan over medium-low heat.
Add the chopped shallot and cook for 2 to 3 minutes until translucent, but not burnt.
Drain and rinse the flageolets, then add them to the pan with savory, salt and pepper.
Let everything simmer for a few minutes before serving the flageolets piping hot as an accompaniment to roast meat such as a leg of lamb, roast beef or chicken.
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