INGREDIENTS
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Flageolet Beans
500g tinned flageolet beans, drained keeping the liquor
4 shallots, finely diced
2 cloves garlic, finely diced
2 medium carrots, finely diced
30g butter or duck fat
20g butter
120ml double cream
1 tbsp of chopped parsley
1 tsp of thyme leaves
Zest of 1 lemon
For the meat lovers: add in 120g smoked bacon rashers, thinly sliced and cut into tiny lardons
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Parsley Crumb
Zest of 1 lemon
1 clove of garlic, finely chopped
3g whole parsley leaf, roughly chopped
1 tbsp olive oil
100g white breadcrumbs
30g grated gruyere cheese
30g grated parmesan cheese
Salt and a Little pepper
Method
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Flageolet Beans
In a medium sized pan, add the duck fat on a low-med heat, once hot add the bacon lardons and cook for a couple of minutes. Add the diced carrot, diced shallot, thyme and diced garlic with some seasoning and cook for a further 2 minutes. Add the beans and 200ml of the bean stock. Reduce this until most of the liquid has evaporated. Add the cream, reduce a little and whisk in the butter. Check the seasoning, add the parsley and lemon zest before placing this into an oven proof dish.
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Parsley Crumb
Place the crumbs into a kitchen blender with the lemon zest, garlic, parsley, salt, pepper and then blitz until coarsely chopped for no more than 20-30 seconds. Place into a bowl and add the remaining Parmesan and gruyere cheese then sprinkle on the parsley crumb and bake in the oven at 200c for 15 minutes.