500g tinned flageolet beans, drained keeping the liquor
4 shallots, finely diced
2 cloves garlic, finely diced
2 medium carrots, finely diced
30g butter or duck fat
20g butter
120ml double cream
1 tbsp of chopped parsley
1 tsp of thyme leaves
Zest of 1 lemon
For the meat lovers: add in 120g smoked bacon rashers, thinly sliced and cut into tiny lardons
Zest of 1 lemon
1 clove of garlic, finely chopped
3g whole parsley leaf, roughly chopped
1 tbsp olive oil
100g white breadcrumbs
30g grated gruyere cheese
30g grated parmesan cheese
Salt and a Little pepper
In a medium sized pan, add the duck fat on a low-med heat, once hot add the bacon lardons and cook for a couple of minutes. Add the diced carrot, diced shallot, thyme and diced garlic with some seasoning and cook for a further 2 minutes. Add the beans and 200ml of the bean stock. Reduce this until most of the liquid has evaporated. Add the cream, reduce a little and whisk in the butter. Check the seasoning, add the parsley and lemon zest before placing this into an oven proof dish.
Place the crumbs into a kitchen blender with the lemon zest, garlic, parsley, salt, pepper and then blitz until coarsely chopped for no more than 20-30 seconds. Place into a bowl and add the remaining Parmesan and gruyere cheese then sprinkle on the parsley crumb and bake in the oven at 200c for 15 minutes.
500g tinned flageolet beans, drained keeping the liquor
4 shallots, finely diced
2 cloves garlic, finely diced
2 medium carrots, finely diced
30g butter or duck fat
20g butter
120ml double cream
1 tbsp of chopped parsley
1 tsp of thyme leaves
Zest of 1 lemon
For the meat lovers: add in 120g smoked bacon rashers, thinly sliced and cut into tiny lardons
Zest of 1 lemon
1 clove of garlic, finely chopped
3g whole parsley leaf, roughly chopped
1 tbsp olive oil
100g white breadcrumbs
30g grated gruyere cheese
30g grated parmesan cheese
Salt and a Little pepper
In a medium sized pan, add the duck fat on a low-med heat, once hot add the bacon lardons and cook for a couple of minutes. Add the diced carrot, diced shallot, thyme and diced garlic with some seasoning and cook for a further 2 minutes. Add the beans and 200ml of the bean stock. Reduce this until most of the liquid has evaporated. Add the cream, reduce a little and whisk in the butter. Check the seasoning, add the parsley and lemon zest before placing this into an oven proof dish.
Place the crumbs into a kitchen blender with the lemon zest, garlic, parsley, salt, pepper and then blitz until coarsely chopped for no more than 20-30 seconds. Place into a bowl and add the remaining Parmesan and gruyere cheese then sprinkle on the parsley crumb and bake in the oven at 200c for 15 minutes.
We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.