Flageolet

Directions

1. 1
   Place the beans in a large stockpot.
2. 2
   Cover with cold water by 2 inches; let soak overnight in the refrigerator.
3. 3
   Transfer the beans to a colander to drain.
4. 4
   Return to the stockpot; cover with 8 cups water.
5. 5
   Add the rosemary and bay leaf.
6. 6
   Bring to a boil; reduce heat, and simmer, covered, until the beans are tender, about 1 hour 10 minutes.
7. 7
   Transfer to a serving bowl; discard the herbs.
8. 8
   Gently toss with the oil, and season with salt and pepper.
9. 9
   Serve.