Flageolet Beans In Cream (Flageolets A La Creme)

Name: Flageolet Beans In Cream (Flageolets A La Creme)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Put the flageolets in a mixing bowl and add cold water to cover about two inches above the top of the beans.
2
Let stand overnight.
3
Drain the beans and put them in a kettle.
4
Add the eight cups of water, the carrot and the onion stuck with cloves.
5
Tie the celery, parsley sprigs and bay leaf into a bundle and add it.
6
Add the thyme, salt and pepper.
7
Bring to the boil.
8
Cover and let simmer two hours or slightly less until the flageolets are tender.
9
Remove and discard the onion, celery, parsley and bay leaf.
10
Remove the carrot and cut it into small cubes.
11
Set aside.
12
Drain the beans but reserve one- half cup of the cooking liquid.
13
Set aside.
14
Heat the butter in a large skillet and add the garlic and shallots.
15
Cook briefly, stirring, and add the beans, chopped parsley, carrot and cream.
16
Let simmer five minutes and serve.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Flageolet Beans In Cream (Flageolets A La Creme) 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.

That's it — enjoy your meal!