Green flageolet beans with butter and bacon

Tender beans that melt in the mouth, bound by a short, glossy jus. The smoky aroma of bacon pairs with thyme and bay leaf to perfectly accompany a leg of lamb.

• Prep time: 15 min
• Cook time: 90 min
• Difficulty: Easy
• Calories: 366
• Protein: 17 g
• Carbs: 39 g
• Fat: 15 g

Ingredients

• 500 g Fresh flageolet bean ( dry and soaked )
• 100 g Smoked lardons ( in matchsticks )
• 1 piece Onion ( finely chopped )
• 1 piece Carrot ( diced )
• 2 piece Garlic ( crushed with skin )
• 40 g Minimum butter sweet ( cold and cubed )
• 1 L Mineral water
• 1 piece Bouquet garni
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Veal stock concentrate ( powdered )

Instructions

1. Preparation of the aromatic garnish

   Finely mince the onion. Cut the carrot into small regular cubes (mirepoix). Crush the garlic cloves with the flat of the knife.

2. Sweat the aromatics

   In a pot, melt the bacon bits over medium heat. Add the onion and carrot. Sweat without browning until the onion is translucent.

3. Start cooking

   Pour in the flageolets (previously soaked for 12 hours if dry). Add the garlic, bouquet garni, and veal stock. Moisten with mineral water until the beans are covered by two centimeters.

4. Simmer

   Bring to a simmer. Partially cover and cook gently. The grain should remain whole but crush easily between the tongue and the palate.

5. Bind and mount with butter

   Remove the bouquet garni. If too much liquid remains, reduce uncovered. Add the cold butter in pieces and mix gently to create an emulsion that coats the beans.

Chef's tips

• Never salt the cooking water at the beginning, it toughens the bean skins.
• If the jus is too thin at the end, take a ladle of beans, mash them into a puree, and stir back in to naturally thicken.

Storage

Keep for 3 days in the fridge. The sauce will set, add a splash of water when reheating.