Creamy Flageolet Beans, French Style – a delicious recipe with garlic, thyme, bay leaf, creme fraiche, fresh parsley, lemon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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).
2
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 1/2 hours until very tender, topping up the pan with boiling water if necessary.
3
Check the beans after 1 1/4 hours; when ready they should be tender and creamy-textured inside,
4
Drain the beans, reserving a mug of cooking liquor and discarding the herbs; return the beans and garlic to the saucepan, stir in the creme fraiche with a little of the liquor and parsley and season with salt, pepper and lemon juice.
5
If you prepare these in advance, add a little more of the cooking liquor when reheating.
257
kcal
Calories
2
g
Fat
52
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 500 g dried flageolet beans, 1 bulb of garlic, cloves peeled, 2 -3 fresh thyme sprigs, 1 bay leaf, and more.
Yes, Creamy Flageolet Beans, French Style falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
