Recipes > Vegetable Recipe > Cream of Flageolets Beans

Cream of Flageolets Beans

Very simple, very French.

This bean recipe is very simple and very French. Be generous with the double cream and slowly cook the beans in the cream. There's no need to rush. Cook the beans slowly to allow the cream to thicken so it becomes a sauce. Cream of flageolet beans are perfect with roast lamb.

Serve:

Preparation time:

5 mins

Cooking time:

5 mins

Cost:

Difficulty:

Ingredients

2 x 400g tins flageolet beans
300ml double cream
2-3 cloves of garlic
2 x 400g tins flageolet beans

You don’t have to spend time soaking dried beans. The jarred or tinned varieties don’t require pre-soaking and are just as good. I use them in my restaurants.

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Method

1. Heat the cream in a pan and add a couple of cloves of crushed garlic. Dissolve a Knorr Chicken Stock Cube into the cream to season it. Bring to the boil and reduce the cream to get a consistency that will coat a spoon. Add the beans to heat them through.

2. Serve the beans on a platter.