This is a contemporary take on the traditional French dish, haricots panaches, in which equal amounts of flageolets and green beans are combined and served with roasted or grilled lamb. You can eat this version as a first course, side dish, or for a light lunch – accompanied by some bread, if you like.
Flageolet beans have a pretty pistachio-green colour, and a delicate, refined flavour that is less earthy and mealy than other types of beans. Combined with vivacious, grassy, fresh bright green and yellow beans, this dish tastes luxurious, while at the same time looking like it’s been plucked from the French countryside.
Yellow wax beans, little bundles of summer savoury, and fresh, tender spring garlic with papery skin that’s tinged with green and lilac are all seasonal ingredients that are available in farmers markets, or even supermarkets these days.
This dish tastes lovely as it is, but you can liven it up by adding a splash of lemon juice and finely grated lemon zest and/ or some Dijon mustard to either the beans or the butter. Another variation to the spring onion butter is butter flavoured with chives and chive flowers. Any leftovers can be eaten as a salad, and would be ideal for picnics. Serves 4.
8 oz/ 200g dried green flageolet beans
2 bay leaves
A large sprig of summer savoury or thyme
2 medium spring onions, trimmed and very finely chopped
4 oz/ 100g unsalted butter at room temperature
Fine ground sea salt (ideally French fleur de sel)
Freshly ground white pepper
6 oz/ 150g fine green French beans, stringed and left whole
6 oz/ 150g yellow wax beans, stringed and left whole
2 cloves fresh spring garlic, peeled and very finely chopped
Salt and pepper
1. Soak the flageolets for 8 hours or overnight in plenty of cold water. Drain and rinse. Place the beans in a saucepan with water, bay leaves and summer savoury, and bring to the boil. (Do not add salt, otherwise the beans won’t cook properly). Reduce the heat to low, and cook for 45 minutes to an hour, or until the beans are tender but have still retained their shape. Drain, leaving aside 2 tablespoons of the cooking liquid, and discard the herbs.
2. To make spring onion butter, combine the chopped onions with butter, sea salt and ground white pepper. The butter will be flecked with an attractive emerald green colour. Refrigerate for around 30 minutes until firm.
3. Steam the green and yellow beans in separate compartments of a steamer for about 7 minutes until they are tender but still retain some bite. Drain thoroughly.
4. In a frying pan, combine the cooked flageolets with the 2 tablespoons reserved cooking liquid, garlic, and salt and pepper. Cook over gentle heat for a minute, stirring from time to time. Add the cooked green and yellow beans and mix well. Keep the bean mixture on very low heat.
5. Set aside a cube of spring onion butter (about a tablespoon), and add the remaining butter to the pan of beans about 2 tablespoons at a time, heating just until the butter is absorbed. The beans will take on a shiny gloss. Adjust the seasoning to taste.
6. Transfer the beans to a serving dish, and place the cube of butter that you have set aside on the top. Toss before serving.