FLAGEOLET - Gratinéed Flageolet (Slow Cooker)

By Unblond1

Ingredients

• FOR THE BEANS:
• 8 oz. dried Flageolet
• 1 bay leaf
• pinch red pepper flakes
• a few cloves garlic, smashed
• two onions, chopped
• a few sprigs thyme
• 2 oz. diced pancetta or bacon
• parmesan rind
• 4 cups water
• 1/4 cup olive oil
• kosher salt to taste
• 1 cup finely diced carrots
• 3/4 cup finely diced celery
• fresh cracked pepper for serving
• 8 ounces poached or deli chicken, diced
• FOR THE BREADCRUMB TOPPING:
• 2 garlic cloves, peeled
• Small handful fresh thyme leaves (if the strands are soft, no need to strip the leaves)
• 3 - 4 leaves fresh sage, roughly torn
• zest of one lemon
• Kosher salt
• 2 cups fresh breadcrumbs (from 125 grams bread)(leave them on the large side)(I used a combination of Ace Bakery Rosemary, Onion & Cheddar and Olive)
• 30 grams grated parmigiano reggiano
• 3 tablespoons of olive oil

Details

Servings 6

Preparation

Step 1

Soak beans overnight or for several hours.

Place beans, bay leaf, pepper flakes, garlic, onions, thyme, bacon, parmesan rind, water and olive oil into your crockpot. Cook on low overnight for about ten hours. In the morning, turn the heat to high, add carrots and celery and 2 tsp. sea or kosher salt and cook for 1 to 2 more hours.

Remove the herbs and the cheese rind and stir in the chopped, cooked chicken, if using.

Divide into 3 portions, freezing 2.

Serve the beans with crusty bread, shaved Parmigiano Reggiano, and cracked pepper or gratinéed with the breadcrumb topping.

To make the breadcrumbs: Place the garlic, thyme, lemon zest, and 1 1/2 teaspoons kosher salt in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the breadcrumbs, cheese and 3 tablespoons of olive oil, and pulse a few times to moisten the breadcrumbs. The crumbs should be moist — add an additional tablespoon of olive oil if necessary.

Preheat oven to 400ºF. Spoon beans into gratin dishes and cover beans with a layer of breadcrumbs. Cook until golden, about 20 minutes. Let sit 15 to 20 minutes before serving.

6 Servings, Beans only:

Calories 298.7
Total Fat 11.8 g
Saturated Fat 2.1 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 6.6 g
Cholesterol 33.1 mg
Sodium 175.1 mg
Potassium 178.1 mg
Total Carbohydrate 27.2 g
Dietary Fiber 6.8 g
Sugars 4.9 g
Protein 21.9 g

With Breadcrumb Topping:

Calories 447.9
Total Fat 21.2 g
Saturated Fat 4.4 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 11.5 g
Cholesterol 38.6 mg
Sodium 376.3 mg
Potassium 183.7 mg
Total Carbohydrate 39.4 g
Dietary Fiber 7.5 g
Sugars 5.2 g
Protein 25.9 g