A simple, warm, comforting and meat-free weeknight dinner.
Wine Suggestion: this is one where a good Pinot Grigio works, or more specifically a Pinot Gris from Pfalz in Germany or Alsace; dry, round and with good apple & pear fruits. Our choice this time is the Villa Wolf Pinot Gris from the Pfalz which finishes clean and refreshing but didn’t overwhelm the flavours of the dish.
Flageolet Bean Pie – serves 4
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 3 x 400g tins flageolet beans, drained and rinsed
- 5 tbsp crème fraîche
- 2 tbsp fresh thyme leaves (or use dried thyme)
- 100g breadcrumbs
- 50g cheddar cheese, grated
- dressed salad leaves, to serve
Heat the oil in a frying pan and gently fry the onion for about 5 minutess until softened. Stir in the garlic and cook for another minute. Add the beans, crème fraîche and half the thyme. Season well, then cook until heated through.
Meanwhile, heat the grill to high.
Mix the breadcrumbs and cheese together, then stir in the rest of the thyme. Pour the beans into a baking dish and scatter with the breadcrumbs. Grill until the topping is crisp and golden. Serve with a green salad.
(Original recipe from BBC Good Food.)