Soak the sweetbreads in cold water for 2 hours to clean them.

Cut away any discolored parts. Place the sweetbreads in the court bouillon and poach them for 20 to 25 minutes. Remove the sweetbreads and press them between 2 plates with a 2 pound weight on top. Place the sweetbreads in the refrigerator and chill completely.

After the sweetbreads are chilled, cut the sweetbreads into nuggets or small pieces.

Season the flour with salt and pepper. Dredge the sweetbreads in the seasoned flour, covering each side completely. Set the sweetbreads aside.

In a saute pan, heat 2 tablespoons of the olive oil. When the oil is hot, add the shallots. Season with salt and pepper. Saute for 1 minute.

Add the garlic, tomatoes, thyme and beans. Season with salt and pepper. Saute for 2 minutes. Deglaze saute pan with the wine and cook until most of the liquid has evaporated, about 1 minute

Add the veal reduction and bring up to a simmer. Simmer the sauce for 2 to 3 minutes.

In a saute pan, over medium heat, heat the remaining 1/4 cup of olive oil. Add sweetbreads and pan-fry until crispy on both sides, about 2 minutes on each side. Remove the sweetbreads and drain on paper towels.

Remove the ragout from the heat and stir in the butter. Spoon the bean ragout into the center of each serving plate. Lay the sweetbreads over the ragout. Garnish with parsley. Serve the sweetbreads immediately.