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Flageolet Bean Gratin

A community recipe by

Not tested or verified by Nigella.com

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Introduction

From 'Living and Eating' by John Pawson and Annie Bell. The recipe says to do the initial cooking of the beans in the oven. I do mine in a saucepan on the cooker and the final dish has been fine.

From 'Living and Eating' by John Pawson and Annie Bell. The recipe says to do the initial cooking of the beans in the oven. I do mine in a saucepan on the cooker and the final dish has been fine.

Ingredients

Serves: 6

Metric Cups
  • 225 grams flageolet beans (soaked overnight)
  • 2 cloves garlic (peeled)
  • 1 shallot (peeled and sliced)
  • 2 sticks celery (trimmed and sliced)
  • 1 large carrot (trimmed, peeled and sliced)
  • 1 bay leaf
  • 120 grams creme fraiche
  • 1 pinch of salt
  • 1 pinch of pepper
  • 50 grams breadcrumbs
  • 4 tablespoons grated parmesan
  • 25 grams unsalted butter
  • 8 ounces flageolet beans (soaked overnight)
  • 2 cloves garlic (peeled)
  • 1 shallot (peeled and sliced)
  • 2 sticks celery (trimmed and sliced)
  • 1 large carrot (trimmed, peeled and sliced)
  • 1 bay leaf
  • 4 ounces creme fraiche
  • 1 pinch of salt
  • 1 pinch of pepper
  • 2 ounces breadcrumbs
  • 4 tablespoons grated parmesan
  • 1 ounce unsalted butter

Method

Flageolet Bean Gratin is a community recipe submitted by Franchini and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 180. Put the beans in a medium, flameproof casserole. Cover with water by about 5cm and bring to the boil.
  • Drain and return them to the pan. Cover with water again and also add the garlic and vegetables. Cook in the oven for 50-60 minutes until the beans are done.
  • Drain and remove the vegetables. Return the beans to the casserole and mix in the creme fraiche. Season well with the salt and pepper.
  • Mix the breadcrumbs with the parmesan and melted butter and some seasoning. Scatter over the beans.
  • Cook in the oven for 30 minutes.
  • Preheat oven to 180. Put the beans in a medium, flameproof casserole. Cover with water by about 5cm and bring to the boil.
  • Drain and return them to the pan. Cover with water again and also add the garlic and vegetables. Cook in the oven for 50-60 minutes until the beans are done.
  • Drain and remove the vegetables. Return the beans to the casserole and mix in the creme fraiche. Season well with the salt and pepper.
  • Mix the breadcrumbs with the parmesan and melted butter and some seasoning. Scatter over the beans.
  • Cook in the oven for 30 minutes.
  • Tell us what you think