Best Flageolet Beans In Cream Flageolets A La Creme Recipes

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FRENCH FLAGEOLET BEANS



French Flageolet Beans image

Provided by Ina Garten

Categories     side-dish

Time 14h

Yield 6 to 8 servings

Number Of Ingredients 12

1 pound dried flageolet beans
2 tablespoons good olive oil
4 ounces bacon, diced
2 cups medium-diced yellow onion (2 onions)
2 cups medium-diced fennel, trimmed and cored
2 carrots, scrubbed and medium-diced
4 teaspoons minced garlic (4 cloves)
2 cups canned beef or vegetable broth
2 bay leaves
1 large sprig fresh rosemary
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • The night before cooking, place the beans in a large bowl and cover them with water by 1 inch. Cover the bowl with plastic wrap and refrigerate overnight.
  • The next day, preheat the oven to 300 degrees. Drain the beans, rinse well, and drain again. In a large ovenproof pot such as Le Creuset, heat the olive oil over medium to medium-low heat, add the bacon, and cook for 4 to 5 minutes, until the bacon starts to brown. Add the onion, fennel, and carrots and cook for 7 minutes, stirring occasionally, until the vegetables begin to soften but aren't browned. Add the garlic and saute for 1 to 2 more minutes.
  • Add the flageolets to the pot and stir in the broth, bay leaves, and rosemary. (Don't be tempted to add salt! The beans will become tough.) Add 2 cups of water, which should just cover the beans, and bring to a simmer on top of the stove. Cover the pot tightly and bake in the oven for 45 minutes. Remove the lid, stir in 1 tablespoon salt and 1 teaspoon pepper, and return the pot to the oven without the lid. Raise the temperature to 350 degrees and bake for 30 to 45 more minutes. The beans will be very tender and there will be just a little liquid in the bottom of the pan. (If the beans are dry, add a little more water.) Discard the bay leaves and rosemary. Taste for seasonings and serve hot.

CREAMY FLAGEOLET BEANS, FRENCH STYLE



Creamy Flageolet Beans, French Style image

This dish can be made a day ahead of serving, simply reheat gently in a saucepan. The specified cooking time is an estimated one as beans can differ in the time they take to cook, depending on how fresh they are. Soaking time for the beans is not included in the preparation time.

Provided by Mrs B

Categories     Beans

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 8

500 g dried flageolet beans
1 bulb of garlic, cloves peeled
2 -3 fresh thyme sprigs
1 bay leaf
200 g creme fraiche
40 g fresh parsley, chopped
1 lemon, juice of
salt & freshly ground black pepper

Steps:

  • Place the beans in a large bowl, cover with plenty of cold water and leave to soak overnight (you can also soak these in the morning if you are eating in the evening).
  • Drain the beans, place them in a large saucepan, cover with cold water, bring it to the boil and then drain them; repeat, covering the beans with plenty of cold water and adding the garlic, thyme, and bay leaf; simmer the beans for 1 ½ hours until very tender, topping up the pan with boiling water if necessary.
  • Check the beans after 1 ¼ hours; when ready they should be tender and creamy-textured inside,
  • Drain the beans, reserving a mug of cooking liquor and discarding the herbs; return the beans and garlic to the saucepan, stir in the crème fraiche with a little of the liquor and parsley and season with salt, pepper and lemon juice.
  • If you prepare these in advance, add a little more of the cooking liquor when reheating.

Nutrition Facts : Calories 303.2, Fat 9.8, SaturatedFat 5.8, Cholesterol 34.2, Sodium 28, Carbohydrate 40.3, Fiber 15.8, Sugar 1.6, Protein 15.7

FLAGEOLET



Flageolet image

Flageolet, pale-green kidney beans, are prevalent in French cooking. Their delicate flavor is well suited for simple preparations and is particularly good with lamb. We served them with Mint and Pistachio Stuffed Leg of Lamb.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 6

1 1/2 cups dried flageolet beans, sorted and rinsed well
8 cups water, plus more for soaking
1 sprig rosemary
1 dried bay leaf
4 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Place beans in a large stockpot. Cover with cold water by 2 inches; let soak overnight in the refrigerator.
  • Transfer beans to a colander to drain. Return to stockpot; cover with 8 cups water. Add rosemary and bay leaf. Bring to a boil; reduce heat, and simmer, covered, until beans are tender, about 1 hour 10 minutes. Transfer to a serving bowl; discard herbs. Gently toss with oil, and season with salt and pepper. Serve.

GRATIN OF FLAGEOLET BEANS



Gratin Of Flageolet Beans image

Provided by Nancy Harmon Jenkins

Categories     side dish

Time 2h20m

Yield Eight servings

Number Of Ingredients 15

4 tablespoons olive oil
1 medium carrot, finely diced
1 large stalk celery, finely diced
1 medium yellow onion, finely diced
10 cloves garlic, peeled
4 leafy sprigs fresh thyme
8 tomatoes, peeled, seeded and diced
1 prosciutto hock with rind (see note)
2 cups flageolet beans or small white beans that have been soaked overnight in cold water
8 cups lamb or beef broth or water
Salt to taste
1/2 cup chopped fresh parsley
2 cups bread crumbs
6 tablespoons extra-virgin olive oil
4 tablespoons freshly grated Parmesan cheese

Steps:

  • Warm the olive oil over medium heat in a large noncorrodible pot (glass, ceramic, stainless steel or enameled iron). Add the diced carrot, celery and onion along with the garlic and cook for 5 minutes.
  • Add the thyme, diced tomatoes, prosciutto hock, beans and the broth or water. Salt to taste. Cover and simmer for 1 hour, adding water if the bean mixture becomes too thick. Remove the cover, raise the heat slightly and cook for another 30 minutes, reducing the liquid until it is at the same level as the beans. When stirred, the beans should have the consistency of a thick sauce.
  • Preheat the oven to 350 degrees. Remove the prosciutto hock and thyme sprigs from the pot. Remove the rind from the prosciutto, chop the ham into coarse pieces and add them to the beans. Stir in about half of the parsley.
  • Pour the beans into a baking dish. Mix the bread crumbs with the remaining parsley and the extra-virgin olive oil and Parmesan cheese, and spread this over the beans in an even layer. Bake for 40 minutes, or until the edges bubble and the top is evenly browned.

Nutrition Facts : @context http, Calories 456, UnsaturatedFat 19 grams, Carbohydrate 32 grams, Fat 26 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 1321 milligrams, Sugar 7 grams, TransFat 0 grams

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