Flageolets With Autumn Greens And Fresh Bacon

Name: Flageolets With Autumn Greens And Fresh Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound fresh bacon; 2 cups kosher salt mixed with 2 cups sugar; 2 cups dried flageolet beans, soaked overnight and drained; 1 carrot, halved; 1 onion, quartered; 1 whole head garlic, halved widthwise; 1/4 cup dried apricots, roughly chopped; 2 bay leaves; 1 dried ancho chile; About 2 tablespoons fino sherry vinegar; Salt; Freshly ground black pepper; A few leaves Tuscan kale; A few leaves black kale; A few leaves mustard greens; Good olive oil for drizzling

Servings: persons

1/4 pound fresh bacon
2 cups kosher salt mixed with 2 cups sugar
2 cups dried flageolet beans, soaked overnight and drained
1 carrot, halved
1 onion, quartered
1 whole head garlic, halved widthwise
1/4 cup dried apricots, roughly chopped
2 bay leaves
1 dried ancho chile
About 2 tablespoons fino sherry vinegar
Salt
Freshly ground black pepper
A few leaves Tuscan kale
A few leaves black kale
A few leaves mustard greens
Good olive oil for drizzling

1
Pack the fresh bacon in the salt and sugar mixture, cover, and refrigerate for up to 4 hours. Rinse and pat dry, then cut into 1/2-inch cubes.
2
Combine the bacon, beans, carrot, onion, garlic, apricots, bay leaves, and chile in a pressure cooker and add cold water to come an inch above the beans. Fit the pressure cooker with the lid and raise the temperature to high until it starts to whistle. Reduce to the lowest setting and cook until the beans are creamy and cooked through, roughly 25 minutes. Remove the lid and adjust the seasoning with vinegar, salt, and pepper. Alternately, bring the ingredients to a boil in a large, heavy-bottomed pot and immediately reduce the heat to a simmer. Cook, covered, until the beans are thoroughly cooked through and creamy, roughly 1 3/4 hours.
3
Remove the large aromatic vegetables, garlic, chile, and bay leaves from the pot and discard. They've done their flavoring job. Coarsely chop the greens or tear with your hands, then fold them into the beans. Simmer for another 5 minutes, or until the greens are tender.
4
Serve with warm crusty bread and a healthy dose of olive oil.

750

kcal

Calories

Fat

141

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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: 1/4 pound fresh bacon, 2 cups kosher salt mixed with 2 cups sugar, 2 cups dried flageolet beans, soaked overnight and drained, 1 carrot, halved, and more.

Yes, Flageolets With Autumn Greens And Fresh Bacon falls under the Meat & Poultry 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!