Name: Flageolet bean pie
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: French
Ingredients: 1 tbsp olive oil; 1 onion finely chopped; 3 garlic cloves crushed; 3 x 400g cans flageolet beans drained and rinsed; 5 tbsp crème fraîche; 2 tbsp fresh or 2 tsp dried thyme leaves; 100g breadcrumb; 50g vegetarian cheddar cheese, grated

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Flageolet bean pie

Flageolet bean pie

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 3.1 out of 5.11 ratingsRate

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An easy to prepare, comforting vegetarian main meal

Vegetarian

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Nutty orange platter

A star rating of 3.8 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 onion

finely chopped
3 garlic cloves

crushed
3 x 400g cans flageolet beans

drained and rinsed
5 tbsp crème fraîche
2 tbsp fresh or 2 tsp dried thyme leaves
100g breadcrumb
50g vegetarian cheddar

cheese, grated

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Nutrition: per serving

kcal421
fat17g
saturates8g
carbs49g
sugars3g
fibre9g
protein21g
salt1.73g

Method

step 1

Heat grill to high. Heat the oil in a frying pan and gently fry the onion for about 5 mins until softened. Stir in the garlic and cook for another min. Add the beans, crème fraîche and half the thyme. Season well, then cook until heated through.
step 2

Mix the breadcrumbs and cheese together, then stir in the rest of the thyme. Pour the bean mix into a baking dish and scatter with the breadcrumbs. Grill until the topping is crisp and golden. Serve with salad.

RECIPE TIPS

RINSING

The starch in canned beans can turn the brine slimy, so tip them into a sieve and rinse well under a running tap before using.

MAKE IT A MEXICAN FEAST

Spicy bean pie with tortillas: Fry the onion and garlic as above with 1 red chilli, deseeded and chopped. Stir in 2 x 400g cans mixed pulses, a 400g can chopped tomatoes and 2 tsp Mexican or American Barbecue spice mix. Pour into a baking dish, then top with 50g broken tortilla chips and 50g grated vegetarian cheddar. Grill until the cheese has melted.

Recipe from Good Food magazine, April 2006

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A star rating of 3.1 out of 5.11 ratings

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