• 4servings
  • 10minutes
  • 421calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tbsp olive oil

  2. 1 onion , finely chopped

  3. 3 garlic cloves , crushed

  4. 3 x 400g cans flageolet beans , drained and rinsed

  5. 5 tbsp creme fraiche

  6. 2 tbsp fresh or 2 tsp dried thyme leaves

  7. 100g breadcrumbs

  8. 50g vegetarian cheddar cheese, grated

Instructions Jump to Ingredients ↑

  1. Heat grill to high. Heat the oil in a frying pan and gently fry the onion for about 5 mins until softened. Stir in the garlic and cook for another min. Add the beans, crème fraîche and half the thyme. Season well, then cook until heated through.

  2. Mix the breadcrumbs and cheese together, then stir in the rest of the thyme. Pour the bean mix into a baking dish and scatter with the breadcrumbs. Grill until the topping is crisp and golden. Serve with salad.

  3. Rinsing The starch in canned beans can turn the brine slimy, so tip them into a sieve and rinse well under a running tap before using.


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