Best 3 Gratin Of Flageolet Beans Recipes

**A Culinary Journey into Authentic French Cuisine: Discover the Art of Gratin de Flageolet Beans and Other Regional Delights**

Embark on a gastronomic adventure as we delve into the realm of French cuisine, where flavors dance and textures harmonize to create culinary masterpieces. At the heart of this journey lies the Gratin de Flageolet Beans, a dish that embodies the essence of French comfort food. Tender flageolet beans, enveloped in a creamy, cheesy sauce and topped with a golden-brown crust, offer a symphony of flavors that will tantalize your taste buds. But the culinary exploration doesn't end there. Accompanying the Gratin de Flageolet Beans are a diverse collection of recipes that showcase the rich tapestry of French regional cuisine. From the earthy elegance of Salade Lyonnaise to the hearty indulgence of Coq au Vin, each dish tells a unique story of culinary heritage. Whether you're a seasoned chef or a home cook seeking new culinary horizons, this article will guide you through a delightful journey of taste and tradition.

Here are our top 3 tried and tested recipes!

FRENCH FLAGEOLET BEANS

French Flageolet Beans image

Provided by Ina Garten

Categories side-dish

Time 14h

Yield 6 to 8 servings

Number Of Ingredients 12

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
Kosher salt and freshly ground black pepper

Steps:

The night before cooking, place the beans in a large bowl and cover them with water by 1 inch. Cover the bowl with plastic wrap and refrigerate overnight.
The next day, preheat the oven to 300 degrees. Drain the beans, rinse well, and drain again. 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. Add the onion, fennel, and carrots and cook for 7 minutes, stirring occasionally, until the vegetables begin to soften but aren't browned. Add the garlic and saute for 1 to 2 more minutes.
Add the flageolets to the pot and stir in the broth, bay leaves, and rosemary. (Don't be tempted to add salt! The beans will become tough.) Add 2 cups of water, which should just cover the beans, and bring to a simmer on top of the stove. Cover the pot tightly and bake in the oven for 45 minutes. Remove the lid, stir in 1 tablespoon salt and 1 teaspoon pepper, and return the pot to the oven without the lid. Raise the temperature to 350 degrees and bake for 30 to 45 more minutes. The beans will be very tender and there will be just a little liquid in the bottom of the pan. (If the beans are dry, add a little more water.) Discard the bay leaves and rosemary. Taste for seasonings and serve hot.

FLAGEOLET BEANS IN CREAM (FLAGEOLETS A LA CREME)

Flageolet Beans In Cream (Flageolets A La Creme) image

Provided by Craig Claiborne And Pierre Franey

Categories side dish

Time 2h15m

Yield Six to eight servings

Number Of Ingredients 16

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

Steps:

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.
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.
Remove and discard the onion, celery, parsley and bay leaf.
Remove the carrot and cut it into small cubes. Set aside.
Drain the beans but reserve one- half cup of the cooking liquid. Set aside.
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.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 866 milligrams, Sugar 4 grams, TransFat 0 grams

FLAGEOLET BEAN CASSEROLE

Flageolet Bean Casserole image

Sort of French baked beans--a gratin which is wonderful served alongside grilled or roasted meat, particularly lamb. From a James Peterson recipe. Cook time includes overnight soaking of the dried beans.

Provided by Chef Kate

Categories Ham

Time 14h30m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

2 cups dried flageolet beans (may substitute cannellini or great northern beans)
1 medium onion, minced
3 garlic cloves, minced
3 tablespoons extra virgin olive oil (or unsalted butter or duck fat)
1/2 lb prosciutto (an end cut which can sometimes be purchased cheaply will do beautifully, if not, get a thick slice)
1 bouquet garni (parsley, bay leaf, sage leaves, thyme sprigs)
6 cups chicken stock, preferably homemade and unsalted
2 tomatoes, peeled, seeded and chopped (or one cup canned diced tomatoes)
4 slices white bread, slightly stale, crust removed (sandwich bread like Pepperidge Farm)

Steps:

Cover the beans in cold water by at least three inches of liquid and allow to soak overnight.
When your beans have soaked, heat the onion and garlic in 2 tablespoons of the oil in a large heavy saucepan over medium heat for about ten minutes.
Add prosciutto (if the end--add it whole, if a slice, cut into dice and add), the drained beans, the stock and the bouquet garni.
Bring to a simmer, partially cover the pot and continue to simmer very gently, stirring every twenty minutes or so (and adding additional broth or water if the beans become dry) for about one and a half hours or until the beans have softened completely.
Stir the tomatoes into the beans and cook uncovered until the beans are no longer submerged in liquid.
If you used a prosciutto end, remove it and peel off and discard the rind, chop the remaining meat and add back into the beans.
Preheat the oven to 350°F.
Process the bread in your blender or food processor (or grate using the larger holes on your box grater).
Spread the beans in an 8 - 12 cup gratin or baking dish.
Sprinkle the surface with the bread crumbs and the remaining olive oil; bake for thirty minutes or until the surface is golden brown.

Nutrition Facts : Calories 309, Fat 8.1, SaturatedFat 1.4, Cholesterol 5.4, Sodium 355.8, Carbohydrate 43.2, Fiber 12.3, Sugar 5.8, Protein 16.8

Tips:

Soak the flageolet beans overnight: This will help them cook more evenly and reduce the cooking time.
Use a variety of vegetables: This will add flavor and texture to the gratin. Some good options include carrots, celery, onions, and leeks.
Don't overcook the vegetables: They should be tender but still have a little bit of bite.
Use a good quality cheese: This will make a big difference in the flavor of the gratin. Some good options include Gruyère, Parmesan, and cheddar.
Don't be afraid to experiment: There are many different ways to make a gratin of flageolet beans. Feel free to add your own favorite ingredients or variations.

Conclusion:

A gratin of flageolet beans is a delicious and satisfying dish that can be enjoyed by people of all ages. It is a great way to use up leftover beans, and it is also a good source of protein and fiber. The next time you are looking for a comforting and flavorful meal, give this gratin a try.