Simmer, covered, for two hours, stirring and adding more stock to cover the beans as necessary.

Let sit for about 20 minutes (or covered and refrigerated for up to 2 hours).

Soak the flageolets in water to cover for 24 hours.

Bring to a boil, then reduce the heat and barely simmer, half covered, for two hours.

Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours.

Place dates in a bowl and soak in about 3 cups water, or to cover, for 2 hours.

Marinate in lime juice and salt to cover for 1 to 6 hours.

Steam, covered, for 2 hours, adding boiling water as necessary.

Soak the beans in water to cover for 8 hours, and drain.

The rolled crepes can be covered and refrigerated for up to 8 hours.