Braised Flageolet Beans with Carrots & Thyme

📝 Ingredients

• 2 tins of flageolet beans (530 g drained)
• 3 carrots (about 100 g each)
• 1 brown onion (about 150 g)
• 2 garlic cloves (1 for cooking, 1 for the bread)
• 200 g tinned chopped tomatoes
• 1 tsp dried thyme + 1 bay leaf
• 1 vegetable stock cube + 250 ml hot water
• 1 tbsp olive oil
• 4 slices country bread (about 40 g each)
• 30 g grated Parmesan
• Salt, black pepper

🍴 Utensils

• Sauté pan with lid
• Colander
• Toaster
• Peeler
• Cutting board and knife

📖 Steps

1. Peel the carrots and cut them into 5 mm rounds. Slice the onion and chop 1 garlic clove, keeping the other whole for the bread. Drain and rinse the flageolet beans. Dissolve the stock cube in 250 ml of hot water.
2. Heat the olive oil in the sauté pan over medium heat. Fry the onion and carrots for 6 to 8 minutes, stirring, until the onion is translucent and the carrots start to turn golden.
3. Add the chopped garlic and thyme and stir for 30 seconds, without letting the garlic brown. Pour in the chopped tomatoes and the stock, add the bay leaf and bring to the boil.
4. Lower the heat, cover and leave to simmer for 15 minutes, until the carrots are almost tender when pierced with the tip of a knife.
5. Add the flageolet beans, mix gently so as not to crush them and continue cooking for 10 minutes uncovered, until the sauce has reduced and coats the beans. Add a little water if it catches on the bottom. Remove the bay leaf and season with salt and pepper.
6. Meanwhile, toast the slices of bread in the toaster until nicely golden and crisp. Cut the remaining garlic clove in half and rub it vigorously over the still-warm bread.
7. Serve the flageolet beans in shallow bowls, sprinkled with grated parmesan, with the garlic toast on the side for dipping in the sauce.