Flageolets with Nancy's Peperonata Recipe by Mangia

Flageolets are actually immature pod beans that are picked and removed from their pods when still green. Originally cultivated in the Americas, they were adopted by the French in the nineteenth century. Their taste, like their color, is delicate. They go beautifully with the assertive flavors of peperonata, which, as the word suggests, includes bell peppers, lots of tomatoes, garlic, and several surprises Nancy likes to add to the pot. Peperonata is also delicious just as is on chewy, crusty bread.