Green flageolet beans with butter and bacon
Ingredients
- 500 gFresh flageolet bean (dry and soaked)
- 100 gSmoked lardons (in matchsticks)
- 1 pcOnion (finely chopped)
- 1 pcCarrot (diced)
- 2 pcGarlic (crushed with skin)
- 40 gUnsalted butter (cold and cubed)
- 1 LMineral water
- 1 pcBouquet garni
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspVeal stock concentrate (powdered)
Method
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.
- 1
Finely mince the onion. Cut the carrot into small regular cubes (mirepoix). Crush the garlic cloves with the flat of the knife.
- 2
In a pot, melt the bacon bits over medium heat. Add the onion and carrot. Sweat without browning until the onion is translucent.
- 3
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
Bring to a simmer. Partially cover and cook gently. The grain should remain whole but crush easily between the tongue and the palate.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 days in the fridge. The sauce will set, add a splash of water when reheating.
