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Serves Four

Flageolet Beans with Parsley Crumb

INGREDIENTS

     +    
Flageolet Beans

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

     +    
Parsley Crumb

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

Method

     +    
Flageolet Beans

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.

     +    
Parsley Crumb

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.  

Share on facebook
Share on twitter
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Serves Four

Flageolet Beans with Parsley Crumb

INGREDIENTS

   +   
Flageolet Beans

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

   +   
Parsley Crumb

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

Method

   +   
Flageolet Beans

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.

   +   
Parsley Crumb

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.  

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