Imagine a dish that transforms humble beans into a culinary masterpiece that will transport your taste buds straight to the French countryside! This slow-cooked flageolet recipe is not just a meal, it's an experience that combines the rich, creamy texture of traditional French cuisine with the rustic charm of bread bowls. Perfect for cold winter nights or when you're craving something truly extraordinary, this recipe promises to elevate your home cooking and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 cups flageolet beans, soaked overnight
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup grated Gruyère cheese
- Salt and pepper to taste
- 4 bread bowls
Instructions
- Begin by soaking the flageolet beans overnight in plenty of water. This helps to soften the beans and reduces cooking time.
- After soaking, drain and rinse the beans under cold water. Set them aside.
- In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
- Transfer the sautéed onion and garlic mixture to the slow cooker. Add the soaked flageolet beans, vegetable broth, salt, and pepper. Stir to combine all the ingredients.
- Cover the slow cooker and set it to low heat. Allow the mixture to cook for approximately 6 hours, or until the beans are tender.
- Once the beans are cooked, stir in the heavy cream and half of the grated Gruyère cheese. Mix well to ensure the cheese melts and incorporates into the dish.
- While the cheese is melting, preheat your oven to 375°F (190°C).
- Prepare the bread bowls by cutting off the tops and hollowing out the insides, leaving enough bread on the sides to hold the filling.
- Fill each bread bowl generously with the flageolet mixture from the slow cooker.
- Sprinkle the remaining Gruyère cheese on top of each filled bread bowl.
- Place the filled bread bowls on a baking sheet and transfer them to the preheated oven. Bake for about 15-20 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the bread bowls from the oven and allow them to cool slightly before serving.
- Serve the gratinéed flageolets in their bread bowls, garnished with fresh herbs if desired. Enjoy your delicious French-inspired dish!
Tips
- Soaking is Crucial: Always soak your flageolet beans overnight to ensure even cooking and optimal texture. This step helps reduce cooking time and makes the beans more digestible.
- Low and Slow is the Way to Go: Use your slow cooker on low heat to allow the flavors to develop gradually and the beans to become perfectly tender.
- Cheese Selection Matters: While Gruyère is traditional, you can experiment with similar hard, nutty cheeses like Comté or aged Emmental for slight variations in flavor.
- Bread Bowl Preparation: Choose sturdy, day-old bread like sourdough or country-style bread for the best bread bowls. Ensure they're thick enough to hold the creamy bean mixture without falling apart.
- Don't Rush the Baking: When gratinéeing the bread bowls, watch carefully to achieve that perfect golden-brown cheese topping without burning.
- Garnish Creatively: Fresh herbs like thyme or parsley can add a beautiful finishing touch and extra layer of flavor to this classic French dish.
Nutrition Facts
Calories: 525kcal
Carbohydrates: 62g
Protein: 25g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 65mg
