French-style baked beans flajolet

Votes: 1

Time: 2 hours 40 minutes
Complexity: easily
Servings: 4

Flajolais are unripe beans, picked while still green and dried in the shade to preserve their color and all their beneficial properties. In addition to their high content of trace elements and vitamins, flajolais have a pleasant, subtle flavor and a dense, creamy texture when cooked. They are often used in French cuisine. The easiest way to prepare delicious flajolais is to bake them in the oven with fried bacon, onions, carrots, fennel, and aromatic herbs. The beans turn out very tender. They can be served as a nutritious dish on their own or as a side dish with roasted meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g dry flageolet beans
2 tbsp. l. olive oil
110 g bacon, diced
2 cups onion, diced into medium cubes (2 onions)
2 cups fennel, cored and cut into medium cubes
2 carrots, washed with a brush and cut into medium cubes
4 tsp. crushed garlic (4 cloves)
2 cups canned beef or vegetable broth
2 bay leaves
1 large sprig of fresh rosemary

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

The night before, place the beans in a large bowl and fill with water to a level of 2.5 cm. Cover the bowl with plastic wrap and refrigerate overnight.
The next day, preheat the oven to 300°F (150°C). Drain the beans, rinse well, and drain again. In a large oven-safe saucepan, heat the olive oil over medium-low heat. Add the bacon and cook for 4-5 minutes, until crisp. Add the onion, fennel, and carrots and cook for 7 minutes, stirring occasionally, until the vegetables begin to soften but are not browned. Add the garlic and cook for another 1-2 minutes.

Add the beans to the pot and stir in the broth, adding the bay leaf and rosemary. Resist the temptation to add salt, or the beans will become tough! Add 2 cups of water to just cover the beans and bring to a boil on the stovetop. Cover the pot tightly and simmer in the oven for 45 minutes. Then remove the lid, add 1 tablespoon of salt and 1 teaspoon of black pepper, and return the pot to the oven uncovered.
Increase the temperature to 350°F (175°C) and bake for another 30-45 minutes. The beans will be very tender, and there will be very little liquid left in the bottom of the pan. If the beans are dry, add a little more water. Discard the bay leaf and rosemary. Taste and serve the beans hot. Serve with spicy sausages.

Categories:

recipe / Oven / Main courses / Side dishes / Cereals, legumes / French cuisine / Ina Garten / The Barefoot Countess

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