Recipe Flageolet Verts in Garlic & Wine Sauce

Morning Glory

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Delicate flageolet verts are perfect in this creamy wine, butter and garlic sauce. I used only a small amount of spinach here but you can vary the quantity or even leave it out altogether. I used some of the water from the can of beans to thicken the sauce. If you wish you could add a splash of cream too. This dish would make an excellent accompaniment to roast lamb or pork or some good quality sausages.

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Ingredients (serves 2 as a side dish)
1 x 400g tin of flageolet verts (240g drained weight) plus some can water
30g raw baby spinach (optional)
½ a red onion, very finely sliced
1 very large clove of garlic, finely sliced
30g butter
50ml white wine
½ tsp fennel seeds
A few sprigs of thyme
White pepper
Salt
A splash of cream (optional)

Method
  1. Gently heat the butter in a pan until it begins to foam. Add the red onion and garlic slivers and fry gently until the onion has softened. Add the fennel seeds and fry for a few seconds.
  2. Add the wine and heat until it reaches a simmer.
  3. Add the beans, thyme and a few tablespoons of the bean water.
  4. Simmer for 10 minutes adding more bean water as required until the sauce reaches a creamy consistency.
  5. Season with salt and white pepper, to taste.
  6. Add the raw spinach, if using, and allow to wilt in the sauce.
  7. Add a splash of cream and stir through before serving (optional)

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caseydog

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MG, I had to look up flageolet verts. The only substitution I found was cannellini beans. Would say that is accurate? I can taste all the other ingredients in my head. I just want to get an idea about the beans themselves.

CD
 

caseydog

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As we come to judgement day :eek:, I face down the perpetual challenge of online competitions -- judging food without tasting it. The pictures do help -- some.

I will probably have to research some beans and other ingredients, and may ask a few questions.

CD
 

TastyReuben

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MG, I had to look up flageolet verts. The only substitution I found was cannellini beans. Would say that is accurate? I can taste all the other ingredients in my head. I just want to get an idea about the beans themselves.

CD
I can get flageolet beans here, but dried only, not canned. I have to go to the gourmet store for them; they're the ones I used in my cassoulet.

You might have luck looking at a similar place in your area. I may even be able to get them canned at the large international market - I've never had a need to look.

In the cassoulet recipe, they recommended Great Northern beans as a substitute.
 

Morning Glory

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MG, I had to look up flageolet verts. The only substitution I found was cannellini beans. Would say that is accurate? I can taste all the other ingredients in my head. I just want to get an idea about the beans themselves.

CD
Yes, similar - they are perhaps a little sweeter and more delicate in taste.
 

medtran49

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Made this tonight. I pretty much followed the recipe, except I added just a touch of EVOO so the butter wouldn't burn, crushed the fennel seeds a bit, and I added a little more wine, basically to finish the little bottle. Also, since I had it, finished the dish with some fennel pollen.

I used dried beans, 1 cup, overnight soak, then 6 cups of water, fresh thyme sprigs and a bay leaf. Cooked for 1.5 hours. Salt after they were soft. A Martha Stewert recipe. There was way too much water so would cut that down to 3 cups and add if needed. I had to aggressively season the dried beans FYI.

Next time, I may thinly slice some fresh fennel and add that with the red onions.

A very good recipe!
 
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medtran49

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Made this again tonight. I browned the sausage in EVOO, removed them, cooked the veges, added the liquid and the sausages, though I added about 3/4 cup of the cooking liquid, simmered for 6 minutes, then proceeded as recipe is written. Fennel pollen again to finish.

I forgot about getting some fresh fennel to add. Hopefully., I'll remember next times.

Oh. I used about 3/4 cup dried beans, soaked for about 8 hours, pressure cooked for 4 minutes, with 3 cups of water, a bit of salt and a bay leaf, after it came up to pressure, then natural release. Perfect.
 
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epicuric

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I'm glad that you brought up this recipe again medtran49! I spotted some wild duck at the butchers yesterday, and this would go perfectly with them. I have some fresh fennel so may put this in instead of the spinach, but will need to tweek the cooking times.
 
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