FRENCH FLAGEOLET BEANS
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.
FLAGEOLET BEAN PIE
An easy to prepare, comforting vegetarian main meal
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat grill to high. Heat the oil in a frying pan and gently fry the onion for about 5 mins until softened. Stir in the garlic and cook for another min. Add the beans, crème fraîche and half the thyme. Season well, then cook until heated through.
- Mix the breadcrumbs and cheese together, then stir in the rest of the thyme. Pour the bean mix into a baking dish and scatter with the breadcrumbs. Grill until the topping is crisp and golden. Serve with salad.
Nutrition Facts : Calories 421 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 3 grams sugar, Fiber 9 grams fiber, Protein 21 grams protein, Sodium 1.73 milligram of sodium
FLAGEOLET BEAN CASSEROLE
Sort of French baked beans--a gratin which is wonderful served alongside grilled or roasted meat, particularly lamb. From a James Peterson recipe. Cook time includes overnight soaking of the dried beans.
Provided by Chef Kate
Categories Ham
Time 14h30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cover the beans in cold water by at least three inches of liquid and allow to soak overnight.
- When your beans have soaked, heat the onion and garlic in 2 tablespoons of the oil in a large heavy saucepan over medium heat for about ten minutes.
- Add prosciutto (if the end--add it whole, if a slice, cut into dice and add), the drained beans, the stock and the bouquet garni.
- Bring to a simmer, partially cover the pot and continue to simmer very gently, stirring every twenty minutes or so (and adding additional broth or water if the beans become dry) for about one and a half hours or until the beans have softened completely.
- Stir the tomatoes into the beans and cook uncovered until the beans are no longer submerged in liquid.
- If you used a prosciutto end, remove it and peel off and discard the rind, chop the remaining meat and add back into the beans.
- Preheat the oven to 350°F.
- Process the bread in your blender or food processor (or grate using the larger holes on your box grater).
- Spread the beans in an 8 - 12 cup gratin or baking dish.
- Sprinkle the surface with the bread crumbs and the remaining olive oil; bake for thirty minutes or until the surface is golden brown.
Nutrition Facts : Calories 309, Fat 8.1, SaturatedFat 1.4, Cholesterol 5.4, Sodium 355.8, Carbohydrate 43.2, Fiber 12.3, Sugar 5.8, Protein 16.8
GRATIN OF FLAGEOLET BEANS
Provided by Nancy Harmon Jenkins
Categories side dish
Time 2h20m
Yield Eight servings
Number Of Ingredients 15
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
FLAGEOLET BEANS IN CREAM (FLAGEOLETS A LA CREME)
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 2h15m
Yield Six to eight servings
Number Of Ingredients 16
Steps:
- Put the flageolets in a mixing bowl and add cold water to cover about two inches above the top of the beans. Let stand overnight.
- Drain the beans and put them in a kettle. Add the eight cups of water, the carrot and the onion stuck with cloves. Tie the celery, parsley sprigs and bay leaf into a bundle and add it. Add the thyme, salt and pepper. Bring to the boil. Cover and let simmer two hours or slightly less until the flageolets are tender.
- Remove and discard the onion, celery, parsley and bay leaf.
- Remove the carrot and cut it into small cubes. Set aside.
- Drain the beans but reserve one- half cup of the cooking liquid. Set aside.
- Heat the butter in a large skillet and add the garlic and shallots. Cook briefly, stirring, and add the beans, chopped parsley, carrot and cream. Let simmer five minutes and serve.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 866 milligrams, Sugar 4 grams, TransFat 0 grams
More about "flageolet bean casserole recipes"
10 BEST FLAGEOLET BEANS RECIPES | YUMMLY
From yummly.com
LAMB SHANKS AND FLAGEOLET BEANS - RECIPES - HAIRY …
From hairybikers.com
EASY FLAGEOLET RECIPE: HOW TO COOK FLAGEOLET BEANS
From masterclass.com
FLAGEOLET BEANS RECIPES - BBC FOOD
From bbc.co.uk
FLAGEOLET BEANS WITH LEMON DRESSING RECIPE – RANCHO …
From ranchogordo.com
FLAGEOLET BEAN CASSEROLE RECIPE / RIVERFORD
From riverford.co.uk
Servings 8Total Time 50 mins
FLAGEOLET BEANS WITH ROSEMARY AND THYME RECIPE | MYRECIPES
From myrecipes.com
FLAGEOLET BEAN CASSEROLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PORK CHOPS WITH FLAGEOLET BEANS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
FLAGEOLET BEAN CASSEROLE – RECIPEFUEL | RECIPES, MEAL PLANS, …
From recipefuel.com
SPRING LAMB AND FLAGEOLET BEANS RECIPE – RANCHO GORDO
From ranchogordo.com
FLAGEOLET BEAN CASSEROLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SAUSAGE, FENNEL AND FLAGEOLET BEAN TRAYBAKE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
TRADITIONAL CASSOULET RECIPE - SIMPLY RECIPES
From simplyrecipes.com
FLAGEOLET BEAN CASSEROLE - LUNCHLEE
From lunchlee.com
FLAGEOLET BEAN GRATIN | COMMUNITY RECIPES - NIGELLA LAWSON
From nigella.com
10 BEST FLAGEOLET BEANS RECIPES | YUMMLY
From yummly.com
GOONS WITH SPOONS - FLAGEOLET BEAN CASSEROLE
From goonswithspoons.com
#ham #time-to-make #course #main-ingredient #cuisine #preparation #casseroles #side-dishes #pork #vegetables #french #oven #european #dietary #meat #green-yellow-beans #equipment
You'll also love