Cream of Flageolet Beans
This bean recipe is very simple and very French. Be generous with the double cream and slowly cook the beans in the cream. There's no need to rush. Cook the beans slowly to allow the cream to thicken so it becomes a sauce. Cream of flageolet beans are perfect with roast lamb.
- Recipe serves4
- Preparation Time5 min
- Cooking Time5 min
Ingredients
- 2 x 400g tins flageolet beans
- 300ml double cream
- 2–3 cloves garlic
- 1 Knorr Chicken Stock Cube
- 2 x 400g tins flageolet beans
Method
- Heat the cream in a pan and add a couple of cloves of crushed garlic. Dissolve a Knorr Chicken Stock Cube into the cream to season it. Bring to the boil and reduce the cream to get a consistency that will coat a spoon. Add the beans to heat them through.
- Serve the beans on a platter.
- This is a great recipe for when you're low on fresh veg! Dried beans are a great store cupboard staple, they keep for ages and are really nutritious and filling! For lots more hints and tips to help you make the most of your food, visit www.lovefoodhatewaste.com
