Best 4 Creamy Flageolet Beans French Style Recipes

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Indulge in the rich and comforting flavors of creamy flageolet beans, a French classic that offers a delightful twist to the traditional bean dish. Embark on a culinary journey to discover the best recipe for this beloved dish, where flageolet beans, known for their delicate texture and nutty flavor, are transformed into a creamy and savory masterpiece. From the perfect balance of herbs and spices to the secret ingredient that adds a touch of elegance, this article will guide you through the steps to create an unforgettable creamy flageolet beans French style dish that will impress your taste buds and transport you to the heart of French cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

FLAGEOLET BEANS IN CREAM (FLAGEOLETS A LA CREME)



Flageolet Beans In Cream (Flageolets A La Creme) image

Provided by Craig Claiborne And Pierre Franey

Categories     side dish

Time 2h15m

Yield Six to eight servings

Number Of Ingredients 16

1 pound dried flageolet beans, about 2 cups
8 cups cold water
1 carrot, about 1/4 pound
1 onion, about 1/4 pound, stuck with 2 whole cloves
2 cloves
2 ribs celery, trimmed
3 sprigs fresh parsley
1 bay leaf
1/4 teaspoon dried thyme
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons butter
1 teaspoon finely minced garlic
1 tablespoon finely chopped shallots
1/2 cup finely chopped parsley
1 cup heavy cream

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

FLAGEOLET BEAN CASSEROLE



Flageolet Bean Casserole image

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

2 cups dried flageolet beans (may substitute cannellini or great northern beans)
1 medium onion, minced
3 garlic cloves, minced
3 tablespoons extra virgin olive oil (or unsalted butter or duck fat)
1/2 lb prosciutto (an end cut which can sometimes be purchased cheaply will do beautifully, if not, get a thick slice)
1 bouquet garni (parsley, bay leaf, sage leaves, thyme sprigs)
6 cups chicken stock, preferably homemade and unsalted
2 tomatoes, peeled, seeded and chopped (or one cup canned diced tomatoes)
4 slices white bread, slightly stale, crust removed (sandwich bread like Pepperidge Farm)

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

Tips:

  • For a smoother puree, use an immersion blender or a food processor.
  • To make the dish vegan, use vegetable broth instead of chicken broth and omit the bacon.
  • If you don't have fresh herbs, use 1 teaspoon of dried thyme and 1 teaspoon of dried parsley.
  • Serve the creamy flageolet beans with a side of crusty bread or rice.

Conclusion:

This creamy flageolet beans recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The beans are simmered in a flavorful broth until they are tender and creamy, and then they are pureed until smooth. The addition of bacon, onions, garlic, and fresh herbs gives the dish a rich and savory flavor. Serve the creamy flageolet beans with a side of crusty bread or rice, and enjoy!

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