This is my adapted version of a traditional french dish, flagelots a la crème. I like to make it sometimes as a kind of pretentious beans on toast with french bread, but is also great as a side dish with lamb or roast chicken. It serves two as a main with bread, or four as a side dish.
- 1 tin flagelots/haricots/white beans
- 75g chopped bacon or pancetta
- 100g chopped leeks
- 100ml cream
- 1 tablespoon dijon mustard
- 1 crushed clove of garlic
- olive oil
- Bunch of chopped parsley
- First chop the leeks, by cutting off the green tops and root, and then finely slicing it into rings.
- Gently saute the leeks over a medium heat with the pancetta until it is crispy, and the leeks are soft. Add the garlic and saute for a further minute.
- Add the beans and toss in the bacon, leeks and garlic, and saute for 2-3 minutes
- Add the cream and mustard and simmer for 3-5 minutes until the cream has thickened and reduced to a paste like consistency. Stir quite regularly during this, as the cream has a tendency to stick to the bottom of the pan and burn.
- Serve garnished with chopped parsley.
- This refrigerates and reheats very well also.