French-style baked beans flajolet

Ingredients:

• 450 g dry flageolet beans
• 2 tbsp. l. olive oil
• 110 g bacon, diced
• 2 cups onion, diced into medium cubes (2 onions)
• 2 cups fennel, cored and cut into medium cubes
• 2 carrots, washed with a brush and cut into medium cubes
• 4 tsp. crushed garlic (4 cloves)
• 2 cups canned beef or vegetable broth
• 2 bay leaves
• 1 large sprig of fresh rosemary

Preparation:

1. The night before, place the beans in a large bowl and fill with water to a level of 2.5 cm. Cover the bowl with plastic wrap and refrigerate overnight.
2. The next day, preheat the oven to 300°F (150°C). Drain the beans, rinse well, and drain again. In a large oven-safe saucepan, heat the olive oil over medium-low heat. Add the bacon and cook for 4-5 minutes, until crisp. Add the onion, fennel, and carrots and cook for 7 minutes, stirring occasionally, until the vegetables begin to soften but are not browned. Add the garlic and cook for another 1-2 minutes.
3. Add the beans to the pot and stir in the broth, adding the bay leaf and rosemary. Resist the temptation to add salt, or the beans will become tough! Add 2 cups of water to just cover the beans and bring to a boil on the stovetop. Cover the pot tightly and simmer in the oven for 45 minutes. Then remove the lid, add 1 tablespoon of salt and 1 teaspoon of black pepper, and return the pot to the oven uncovered.
4. Increase the temperature to 350°F (175°C) and bake for another 30-45 minutes. The beans will be very tender, and there will be very little liquid left in the bottom of the pan. If the beans are dry, add a little more water. Discard the bay leaf and rosemary. Taste and serve the beans hot. Serve with spicy sausages.