Delicate flageolet verts are perfect in this creamy wine, butter and garlic sauce. I used only a small amount of spinach here but you can vary the quantity or even leave it out altogether. I used some of the water from the can of beans to thicken the sauce. If you wish you could add a splash of cream too. This dish would make an excellent accompaniment to roast lamb or pork or some good quality sausages.
Ingredients (serves 2 as a side dish)
1 x 400g tin of flageolet verts (240g drained weight) plus some can water
30g raw baby spinach (optional)
½ a red onion, very finely sliced
1 very large clove of garlic, finely sliced
30g butter
50ml white wine
½ tsp fennel seeds
A few sprigs of thyme
White pepper
Salt
A splash of cream (optional)
Method
Ingredients (serves 2 as a side dish)
1 x 400g tin of flageolet verts (240g drained weight) plus some can water
30g raw baby spinach (optional)
½ a red onion, very finely sliced
1 very large clove of garlic, finely sliced
30g butter
50ml white wine
½ tsp fennel seeds
A few sprigs of thyme
White pepper
Salt
A splash of cream (optional)
Method
- Gently heat the butter in a pan until it begins to foam. Add the red onion and garlic slivers and fry gently until the onion has softened. Add the fennel seeds and fry for a few seconds.
- Add the wine and heat until it reaches a simmer.
- Add the beans, thyme and a few tablespoons of the bean water.
- Simmer for 10 minutes adding more bean water as required until the sauce reaches a creamy consistency.
- Season with salt and white pepper, to taste.
- Add the raw spinach, if using, and allow to wilt in the sauce.
- Add a splash of cream and stir through before serving (optional)