Best 2 French Flageolet Beans Recipes

Embark on a culinary journey to discover the secrets of preparing French flageolet beans, a delectable treat that has graced French cuisine for centuries. These tender, emerald-green beans, also known as "flageolets verts," hold a special place in French hearts, where they are celebrated for their delicate flavor and versatility. Whether you prefer them simmered in a rich tomato sauce, tossed with a tangy vinaigrette, or simply sautéed with garlic and herbs, French flageolet beans are sure to tantalize your taste buds and transport you to the heart of France's culinary traditions.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

Ingredients

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

Tips:

Choose fresh, young flageolet beans for the best flavor and texture.
Soak the beans overnight before cooking to reduce cooking time and improve digestibility.
Use a large pot to cook the beans so that they have plenty of room to swell and cook evenly.
Add a bay leaf and a sprig of thyme to the cooking water to enhance the flavor of the beans.
Season the beans with salt and pepper to taste.
Serve the beans warm with a drizzle of olive oil and a sprinkling of chopped parsley.

Conclusion:

Flageolet beans are a versatile and delicious ingredient that can be used in a variety of dishes. They are a good source of protein, fiber, and vitamins. Flageolet beans can be cooked in a variety of ways, including boiling, simmering, and roasting. They can be used in soups, stews, salads, and side dishes. Flageolet beans are also a popular ingredient in French cuisine.