This delicious meal has evolved some over time, especially with the important addition of the brown rice. Brown rice serves several roles here. For one, the brown rice picks up some of the delicious liquid. It also adds its own nutty flavor to the overall dish. And then it helps stretch this meal into a truly delicious 4-6 servings.
Braised Flageolet Beans and Brown Rice
Little green pods with a firm yet creamy texture
Servings: 4 servings
Calories: 767kcal
Equipment
- Dutch oven
- Pressure cooker
Ingredients
Braised Beans
- 0.5 lbs dried Flageolet beans
- 1 farcelette herb bundle – or bay leaves and other herbs in a spice bag
- 2 tbsp olive oil
- 1 large fennel bulb
- 2 medium leeks
- 2 large shallots
- 4 cloves garlic
- ½ cup dry white wine
- 2 tsp vegetable bouillon to make 2 cups broth
- 1 tsp salt
Herb Gremolata & Serving
- ½ cup flat leaf parsley
- ¼ cup tarragon leaves
- 2 Meyer lemons
- 1 clove garlic clove
- 2 tbsp olive oil for drizzling
Brown Rice
- 2 cups brown Kokuho Rose rice
- 2 cups water
- 1 tsp vegetable (or no-chicken) bouillon
- ¼ tsp salt
Instructions
- Rinse and soak the beans in water and 1.5% salt for 6-8 hours, preferably all day.0.5 lbs dried Flageolet beans
- When ready to start preparing the meal, cook the beans along with the herb bundle. First bring the beans, herb bundle and at least 1.5 quarts water to a gentle boil for 5 minutes and then lower the heat to a gentle simmer for at least 20 minutes while you chop the vegetables.1 farcelette
- All of the following can go in the same bowl. Remove the fronds from the fennel (save those for other uses) and cut into large wedges. Clean and keep the white and light green parts of the medium leeks; thinly slice once cleaned of dirt. Mince the 3 large cloves garlic. Thinly slice the shallots.1 large fennel bulb, 2 medium leeks, 4 cloves garlic, 2 large shallots
- Remove 2 cups of the cooking bean water and add the bouillon to the hot bean water. Mix well and set aside. Allow the beans to cook gentle while you start the bigger meal. Right before adding, drain off the excess water.2 tsp vegetable bouillon
- Preheat the oven to 350ºF. Heat 2 tbsp olive oil over medium heat in a large Dutch oven. Add the fennel wedges, leeks, shallots and garlic. Sauté until they begin to soften, about 5 minutes. Add the white wine and continue to cook for another minute.2 tbsp olive oil, ½ cup dry white wine
- Add the bouillon mixture, fully drained pre-cooked beans and herb bundle, and about 1 tsp salt. Stir gently so the beans are submerged (and add more hot bean water or stock if necessary). Bring to a simmer, cover and transfer to the oven.1 tsp salt
- Bake the beans and vegetables, covered, for 30-60 minutes, depending on how done the beans are. Remove the lid and cook uncovered until the beans are cooked through and the cooking liquid has reduced slightly, another about 30 minutes.
- Once you’ve put the beans in the oven, you can make the herb gremolata. In a food processor, add rough-chopped flat leaf parsley, tarragon leaves the zest of both Meyer lemons, and the large garlic clove. Add a tiny bit of Meyer lemon juice if you need to get the mix to blend properly. Set aside in a covered dish until ready to serve.½ cup flat leaf parsley, ¼ cup tarragon leaves, 2 Meyer lemons, 1 clove garlic clove
- When you have about 45 minutes left, add 2 cups brown rice and 2 cups water with 1 tsp bouillon and ¼ tsp salt to the pressure cooker. Bring to low pressure for 15 minutes and then allow for up to 10 minutes of natural release. Release remaining pressure and fluff the rice and add a touch more salt, if needed.2 cups brown Kokuho Rose rice, 1 tsp vegetable (or no-chicken) bouillon, ¼ tsp salt, 2 cups water
- Once beans are cooked and the dish has dried some, remove from the oven and let it sit for 5-10 minutes away from heat, uncovered.
- Serve topped with the herb gremolata and some olive oil drizzled on top.2 tbsp olive oil
Notes
Serves 4 (approximately)
Nutrition
Calories: 767kcal | Carbohydrates: 127g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Sodium: 229mg | Potassium: 1825mg | Fiber: 16g | Sugar: 4g | Vitamin A: 1595IU | Vitamin C: 26mg | Calcium: 289mg | Iron: 11mg
Nutrition Facts
Braised Flageolet Beans and Brown Rice
Amount Per Serving
Calories 767
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Sodium 229mg10%
Potassium 1825mg52%
Carbohydrates 127g42%
Fiber 16g67%
Sugar 4g4%
Protein 24g48%
Vitamin A 1595IU32%
Vitamin C 26mg32%
Calcium 289mg29%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.