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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the beans in a large bowl, cover with plenty of cold water and leave to soak overnight (you can also soak these in the morning if you are eating in the evening). | 2. Drain the beans, place them in a large saucepan, cover with cold water, bring it to the boil and then drain them; repeat, covering the beans with plenty of cold water and adding the garlic, thyme, and bay leaf; simmer the beans for 1 ½ hours until very tender, topping up the pan with boiling water if necessary. | 3. Check the beans after 1 ¼ hours; when ready they should be tender and creamy-textured inside, | 4. Drain the beans, reserving a mug of cooking liquor and discarding the herbs; return the beans and garlic to the saucepan, stir in the crème fraiche with a little of the liquor and parsley and season with salt, pepper and lemon juice. | 5. If you prepare these in advance, add a little more of the cooking liquor when reheating. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flageolet bean	500	g		445.0	0.0	99.0	2.5
bulb garlic	1		peeled	445.0	0.0	99.0	2.5
thyme sprig	2 -3	sprigs		445.0	0.0	99.0	2.5
bay leaf	1			-	-	-	-
creme fraiche	200			445.0	0.0	99.0	2.5
parsley	40		chopped	54.72	9.6216	4.5144	1.2008
lemon	1			1.2808	0.4116	0.0486	0.0132
salt black pepper			ground	445.0	0.0	99.0	2.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.