Flageolet Bean Casserole
Cozy up with this rustic Flageolet Bean Casserole, a hearty and wholesome dish perfect for a family dinner or a crowd-pleasing side. Packed with tender flageolet beans, aromatic vegetables, and fresh herbs like thyme and bay leaves, this casserole bursts with earthy flavors and rich comfort. Simmered in a savory vegetable broth and finished with an optional golden breadcrumb and Parmesan crust, it’s a versatile dish that can be served on its own or paired with crusty bread or a crisp green salad. With just 20 minutes of prep and the rest in the oven, this vegetarian recipe strikes the perfect balance between convenience and satisfying home-cooked goodness. The optional parsley garnish adds a vibrant touch, making it as visually appealing as it is delicious.
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Recipe Information
Ingredients
- 300 grams Flageolet beans (dried)
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 2 medium, diced Carrot
- 2 diced Celery stalk
- 3 minced Garlic cloves
- 1 tablespoon Tomato paste
- 750 milliliters Vegetable broth
- 2 whole Bay leaves
- 4 sprigs Thyme (fresh)
- 2 tablespoons, chopped (optional for garnish) Parsley (fresh)
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 100 grams (optional for topping) Fresh breadcrumbs
- 50 grams, grated (optional for topping) Parmesan cheese (optional)
Instructions
Rinse the dried flageolet beans under cold water. Place them in a large bowl, cover with water, and soak for at least 8 hours or overnight. Drain and rinse before cooking.
Heat olive oil in a large oven-safe casserole or Dutch oven over medium heat. Add the diced onion, carrot, and celery, and sauté for 5-7 minutes until softened.
Add the minced garlic and tomato paste to the pot, stirring for 1-2 minutes until fragrant.
Stir in the drained flageolet beans. Pour in the vegetable broth, ensuring the beans are fully covered. Add the bay leaves and thyme sprigs.
Bring the mixture to a simmer. Cover the pot with a lid and transfer to a preheated oven at 180°C (350°F). Bake for 1 hour and 15 minutes, or until the beans are tender.
Remove the casserole from the oven. Season with salt and black pepper to taste. Remove and discard the bay leaves and thyme sprigs.
If using breadcrumbs and Parmesan cheese for a crispy topping, preheat the oven broiler. Sprinkle breadcrumbs and Parmesan evenly over the casserole and place under the broiler for 3-5 minutes, or until golden and bubbling.
Garnish with fresh parsley before serving, if desired. Serve the casserole warm as a standalone dish or alongside crusty bread or a fresh salad.
Nutrition Facts
Calories |
2163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 5102 mg | 222% | |
| Total Carbohydrate | 312.3 g | 114% | |
| Dietary Fiber | 65.9 g | 235% | |
| Total Sugars | 37.9 g | ||
| Protein | 109.8 g | 220% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1308 mg | 101% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 6577 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
