Creamy Beans with Pancetta, Mustard and Garlic

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.


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