Flageolet Beans With Chanterelles, Smoked Salmon and Sage

By Deborah Gardner

Total Time
1 hour
Rating
4(30)
Comments
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Ingredients

  • 1cup flageolet beans
  • Butter to taste
  • 1medium to large onion, chopped
  • 1small head garlic
  • ½pound chanterelles, cleaned and cut into chunks
  • Pinch of saffron
  • About ½ to ¾ cup cream
  • A few slices or chunks of smoked salmon, cut or broken into small pieces
  • A few leaves of fresh sage, torn into pieces
  • About ½ – ¾ cup white wine, or more if needed
  • Salt to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

202 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 8 grams protein; 277 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Soak the flageolets if time allows, then cook them until tender. Set aside.

  2. Step 2

    In a large, heavy pan, heat some butter. Add onions and then garlic, and cook until onions are clear, adding a pinch of salt about halfway through. Add the mushrooms and continue sautéing. Add a pinch of saffron and a dollop of cream. Stir and let the flavor and liquid soak in.

  3. Step 3

    Add pieces of salmon, half the sage, the cooked flageolet beans, and the wine. Stir, and cover the pan, letting it cook for a few minutes. Uncover and slowly add the rest of the cream, pouring in a little at a time and stirring as it cooks and letting the cream be absorbed. Add the rest of the sage, turn off the heat, and serve.

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Ratings

4 out of 5
30 user ratings
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Comments

Amy Christine

I actually quite liked this recipe. I omitted the saffron and the salmon, as I don't much like saffron and am a vegetarian. It was still very tasty!

Tami

Well, this was an odd dish. But I had the ingredients so I had to try it. The smoked salmon flavor dominates, so I might try it again without the fish. Oh, and the saffron did nothing so I'd leave that out too.

Laurie H.

This might not look like much, but it's quite good! I didn't have chanterelles, so used a combo of cremini and oyster mushrooms from Trader Joe's. I used Rancho Gordo flageolet beans cooked and stored in the freezer. My partner isn't crazy about the flageolet beans, so next time I make this I'll probably use Marcella beans since those are our favorites. I also didn't think the pinch of saffron added anything to this already rich dish so save the saffron for a dish where it can shine.

S. Furstenberg

This was delicious and loved by everyone at my dinner party. I followed directions with only a change from cream to whole milk.

Nancy D

Followed recipe except the smoked salmon. It was incredibly delicious and satisfying. I had Chilean Sea Bass on hand (vs smoked salmon) and cooked it separately served on top of this. Such a treat! Served with Tavel rosé.

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