Gratin Of Flageolet Beans
- Total Time
- 2 hours 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons olive oil
- 1medium carrot, finely diced
- 1large stalk celery, finely diced
- 1medium yellow onion, finely diced
- 10cloves garlic, peeled
- 4leafy sprigs fresh thyme
- 8tomatoes, peeled, seeded and diced
- 1prosciutto hock with rind (see note)
- 2cups flageolet beans or small white beans that have been soaked overnight in cold water
- 8cups lamb or beef broth or water
- Salt to taste
- ½cup chopped fresh parsley
- 2cups bread crumbs
- 6tablespoons extra-virgin olive oil
- 4tablespoons freshly grated Parmesan cheese
Nutritional analysis per serving (8 servings)
446 calories; 26 grams fat; 5 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 32 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 24 grams protein; 1315 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Warm the olive oil over medium heat in a large noncorrodible pot (glass, ceramic, stainless steel or enameled iron). Add the diced carrot, celery and onion along with the garlic and cook for 5 minutes.
- Step 2
Add the thyme, diced tomatoes, prosciutto hock, beans and the broth or water. Salt to taste. Cover and simmer for 1 hour, adding water if the bean mixture becomes too thick. Remove the cover, raise the heat slightly and cook for another 30 minutes, reducing the liquid until it is at the same level as the beans. When stirred, the beans should have the consistency of a thick sauce.
- Step 3
Preheat the oven to 350 degrees. Remove the prosciutto hock and thyme sprigs from the pot. Remove the rind from the prosciutto, chop the ham into coarse pieces and add them to the beans. Stir in about half of the parsley.
- Step 4
Pour the beans into a baking dish. Mix the bread crumbs with the remaining parsley and the extra-virgin olive oil and Parmesan cheese, and spread this over the beans in an even layer. Bake for 40 minutes, or until the edges bubble and the top is evenly browned.
- If a prosciutto hock is not available, do not substitute a smoked ham hock, as it will give the beans a powerful smoky flavor. Instead, use meaty pork bones, such as spareribs or chops.
Private Notes
Comments
As a coronavirus shut-in, I had to make do with ingredients on hand. Oddly, my larder had no prosciutto hocks, but there was a ham steak and several parmigiano rinds... I also made do with dried thyme, but threw in a couple of bay leaves to assist it. It all turned out great—a very satisfying and tasty dish to sustain us for several meals while self-isolating.
Easy to divide in half as I wanted to do and delicious for outcome when made as written except for using parmesan - veg broth for liquid, omitting prosciutto hock (impossible to find in my current city in these covid19 times) and stirring in @ 3 oz small dice Nimann Ranch ham in Step 3. Used Rancho Gordo green hue flageolet - Flageolet Vert. Cook time notes: 1) took 45ish min not 30 at lid off phase (in Step 2) to reduce as needed 2) only needed 35 min in oven (Step 4). Good hot or warm.
Need to wait and add tomatoes after beans have softened as the acid in the tomatoes might prevent the beans from softening.
This was wonderful! Every bite so satisfying on a February night. Both my boys (ages 6 and 12) loved it, too. I used turkey bacon & added it in later as I'd misread and cooked the beans earlier until al dente in salted water. No matter, I put it all together after sauteeing leeks (I had no onions), thyme, celeriac instead of celery (Covid kitchen these days) & the garlic and bacon, adding in the tomatoes & beef broth and then the beans. Moved it to a clay baking dish and I used much more Parm
We added some prewashed chopped kale at the end to make a one dish dinner and loved it.
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