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To accompany lamb, or as a vegetable in their own right.
Flageolets are the bean seeds from young haricots, if you grow them yourself you can use them fresh. Follow the instructions below, but only cook for 30 minutes.
If, like most of us, you have to rely on dried, buy them from a shop with a good turnover, or they can need soaking and cooking for every.
In an emergency, tinned beans are satisfactory (two 400gr tins will produce a similar quantity), especially f improved with meat juices. But they will lack that something extra in the way of flavour.
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Equipment: Food Processor or Mouli-légume.
Ingredients for a generous 6:
450g/1lb dried Flageolet beans
1 big Onion, peeled and chopped
4 cloves of Garlic, peeled but left whole
1 bay leaf
1 sprig of fresh Rosemary, or a pinch of dried
Salt and freshly-ground Pepper
- For dried beans, either soak them in plenty of cold water overnight; o if time is more pressing - bring them to the boil with enough water to cover them by 5cm/2in. remove from the heat and allow them to soften for an hour. Drain, then proceed as if they had been soaked overnight.
- Starting with drained beans, place in a big saucepan with the onion, garlic, herbs and enough water to cover by about 5cm/2in.
- Bring to the boil and simmer until the beans are tender, this will depend on the freshness of the pulses, but will be an hour or perhaps a little more.
- Strain the water from the pan, keeping a little, fish out the visible herbs from the beans.
- Liquidise about a quarter of the beans with as many of the garlic cloves as you can find, and enough of the cooking liquid to make a purée. Stir back into the pan of beans.
- Season with salt and freshly-ground pepper.
Ideal served with roast lamb. See Lamb; leg of Lamb with Flageolets. Can be reheated with a little water, if needed.
Recipe taken from 'Foolproof Entertaining' by Simon Scrutton