Creamy Flageolet Beans With Garlic, Sage & Pancetta
A delicious Creamy Flageolet Beans Recipe that makes the most of this delicate French bean. It's the perfect, comforting side dish.
Equipment
Ingredients
- 1 tablespoon unsalted butter
- 150 grams (5 oz) cubed pancetta or bacon cut into strips
- 4 cloves garlic
- 20 grams (2 tablespoon) sage approx 16 leaves
- 800 grams (31 oz) flageolet beans 2 cans - and their water
- 300 ml (10 oz) creme fraiche full fat
Instructions
- Preheat the oven to 150℃/300℉
- Heat the butter in a cast iron skillet or other ovenproof dish suitable for the stovetop.
- Fry the pancetta or bacon until crispy, then remove to a paper towel-lined plate.
- Fry the finely diced garlic and finely chopped sage with a pinch of salt until fragrant, then stir in the beans and their water.
- Stir through the creme fraiche and crispy pancetta, and bake the flageolet beans in the oven for 45 minutes to one hour. The sauce will thicken, and the edges will go crispy and brown.
- Remove from the oven and allow the baked flageolet beans with garlic, sage, and pancetta to stand for 5 minutes before serving.
Notes
You can swap the flageolet beans for two cans of cannellini beans, butter beans, or any other white bean.
Do not use sour cream instead of creme fraiche, as it can curdle. Use double cream/heavy cream as a substitute, but do not use the bean water in this instance, or it will be too watery.
Nutrition
Calories: 539kcalCarbohydrates: 48gProtein: 22gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 32mgSodium: 334mgPotassium: 1004mgFiber: 10gSugar: 3gVitamin A: 102IUVitamin C: 1mgCalcium: 167mgIron: 6mg
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