Flageolet beans—classically used in French cooking (they're the star ingredient in traditional Cassoulet, after all)—are known for their delicate flavor and supple, creamy texture. Cooked slowly with fennel, leeks and aromatics, these beans become a simple, yet stunning vegetarian main dish. Or they also are an equally delicious companion to meats of all kinds, from roasted chicken and pork loin to flame-kissed lamb chops. Please note: The total cooking time does not include soaking the beans overnight. Recipe by Asha Loupy