French Flageolet Beans Recipe

Name: French Flageolet Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried flageolet beans; 2 tablespoons good olive oil; 4 ounces bacon, diced; 2 cups medium-diced yellow onion (2 onions); 2 cups medium-diced fennel, trimmed and cored; 2 carrots, scrubbed and medium-diced; 4 teaspoons minced garlic (4 cloves); 2 cups canned beef or vegetable broth; 2 bay leaves; 1 large sprig fresh rosemary; Kosher salt and freshly ground black pepper

Servings: persons

1 pound dried flageolet beans
2 tablespoons good olive oil
4 ounces bacon, diced
2 cups medium-diced yellow onion (2 onions)
2 cups medium-diced fennel, trimmed and cored
2 carrots, scrubbed and medium-diced
4 teaspoons minced garlic (4 cloves)
2 cups canned beef or vegetable broth
2 bay leaves
1 large sprig fresh rosemary
Kosher salt and freshly ground black pepper

1
The night before cooking, place the beans in a large bowl and cover them with water by 1 inch.
2
Cover the bowl with plastic wrap and refrigerate overnight.
3
The next day, preheat the oven to 300 degrees.
4
Drain the beans, rinse well, and drain again.
5
In a large ovenproof pot such as Le Creuset, heat the olive oil over medium to medium-low heat, add the bacon, and cook for 4 to 5 minutes, until the bacon starts to brown.
6
Add the onion, fennel, and carrots and cook for 7 minutes, stirring occasionally, until the vegetables begin to soften but aren't browned.
7
Add the garlic and saute for 1 to 2 more minutes.
8
Add the flageolets to the pot and stir in the broth, bay leaves, and rosemary.
9
(Don't be tempted to add salt!
10
The beans will become tough.)
11
Add 2 cups of water, which should just cover the beans, and bring to a simmer on top of the stove.
12
Cover the pot tightly and bake in the oven for 45 minutes.
13
Remove the lid, stir in 1 tablespoon salt and 1 teaspoon pepper, and return the pot to the oven without the lid.
14
Raise the temperature to 350 degrees and bake for 30 to 45 more minutes.
15
The beans will be very tender and there will be just a little liquid in the bottom of the pan.
16
(If the beans are dry, add a little more water.)
17
Discard the bay leaves and rosemary.
18
Taste for seasonings and serve hot.

480

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 1 pound dried flageolet beans, 2 tablespoons good olive oil, 4 ounces bacon, diced, 2 cups medium-diced yellow onion (2 onions), and more.

Yes, French Flageolet Beans 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!

French Flageolet Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions