Bean of the Week: Flageolet Gratin

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Soak flageolet beans overnight in water.

Drain and rinse the soaked beans.

Cook beans in a pot of salted water until tender, about 2 hours.

Preheat the oven to 375°F (190°C).

Melt butter in a skillet over medium-high heat.

Sauté half of a large onion until translucent, about 5 minutes.

Add three stalks of chopped celery to the skillet and sauté for another 5 minutes.

Add garlic and sauté for another minute.

Combine cooked beans with sautéed onion and celery mixture in a baking dish.

In a bowl, mix heavy cream, milk, nutmeg, and lemon zest; pour over the beans.

Sprinkle grated gruyere cheese and bread crumbs on top.

Bake in the preheated oven until golden and bubbly, about 30-35 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens