Flageolet Beans In Cream (Flageolets A La Creme)
Updated August 5, 2015
- Total Time
- 2 hours 15 minutes, plus overnight standing
- Rating
- Comments
- Read comments
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Ingredients
1 pound dried flageolet beans, about 2 cups
8 cups cold water
1 carrot, about ¼ pound
1 onion, about ¼ pound, stuck with 2 whole cloves
2 cloves
2 ribs celery, trimmed
3 sprigs fresh parsley
1 bay leaf
¼ 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
½ cup finely chopped parsley
1 cup heavy cream
Nutritional analysis per serving (6 to 8 servings)
47 grams carbs; 41 milligrams cholesterol; 368 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 16 grams fat; 14 grams fiber; 866 milligrams sodium; 15 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the flageolets in a mixing bowl and add cold water to cover about two inches above the top of the beans. Let stand overnight.
- Step 2
Drain the beans and put them in a kettle. Add the eight cups of water, the carrot and the onion stuck with cloves. Tie the celery, parsley sprigs and bay leaf into a bundle and add it. Add the thyme, salt and pepper. Bring to the boil. Cover and let simmer two hours or slightly less until the flageolets are tender.
- Step 3
Remove and discard the onion, celery, parsley and bay leaf.
- Step 4
Remove the carrot and cut it into small cubes. Set aside.
- Step 5
Drain the beans but reserve one- half cup of the cooking liquid. Set aside.
- Step 6
Heat the butter in a large skillet and add the garlic and shallots. Cook briefly, stirring, and add the beans, chopped parsley, carrot and cream. Let simmer five minutes and serve.
Private Notes
Comments
This is a beautiful and very simple dish. May I suggest a couple of small additions that will make a subtle difference? A little lemon juice (maybe 2 tsp. — you don't want to taste the lemon) added at the end will lighten and balance the flavors. Likewise some white pepper will brighten it, but again not so much that you become aware of the pepper.
I used pre-soaked Rancho Gordo beans in the instant pot at 10 minutes, which left the beans soft, with subtle color variations similar to the raw beans, but still whole. Never having added cream to relatively plan beans before, I didn’t know what to expect. These are just lovely! They remind me of a good New England clam chowder in their creamy, savory richness. I wish I could add a photo; they are really pretty too.
Served this topped with seared scallops. We found that it needed a pinch of red pepper flakes. It was especially good the second day with a drizzle of lemon olive oil and extra pepper.
Simple. Comforting.
After adding the beans and carrots but before putting in the parsley and cream, I added a 1/2cup of white wine and let it reduce I also followed the advice to brighten the finish with 2 t. of lemon juice and some white pepper. Family loved it. I put some Parmesan and red pepper flakes but nobody felt the need to spice it up. We’ll make this again!
Delicious. Used Rancho Gordo flageolet beans and 4 carrots so that we'd have more veggie with the finished dish. Kids ate it up. Thinking of having as soup by adding some water tomorrow since it does make such a large batch.