flageolet soubise

September 21, 2010

I sourced some amazing flageolet beans on the weekend. Flageolets are tiny, tender French beans. They are delicate in flavor, and are considered the darling of the French bean connoisseur. Essentially, they are tiny French kidney beans that possess a pale green hue and boast a tenderness like none other. So tonight’s dinner theme was “ode to the flageolet.” I made two versions. One you see below – Flageolets Soubise – a recipe inspired by Jamie Kennedy. The other was Flageolet à la Provençal. Both were delicious. The troops were divided on which one they preferred. I’d take both. Why choose? Life’s too short.


240g fresh flageolet beans (or 180g dried)

1 clove of garlic, sliced thinly

12 peeled pearl onions

4 carrots, of various heirloom varieties, scrubbed and sliced thickly on bias

1 bay leaf

sprig of fresh thyme

salt to taste

1. Place all ingredients except salt in a large saucepan. Cover with cold water and bring to a boil. Reduce to a simmer and cook for approximately 30 minutes.

2. Season to taste with salt.


4 medium-sized onions, peeled and sliced thinly

200g olive oil

salt to taste

Cider vinegar to taste

1. Place sliced onions and olive oil in a saucepan and cook slowly until onions are transparent, but not browned.

2. Transfer to a blender and process until pureed.

3. Season with salt and a touch of cider vinegar.


Warm an oval ceramic serving dish in the oven. Pour some soubise on the base of the dish. Spoon the beans and carrot mixture on top of the soubise. Serve immediately.