Garlicky flageolet bean terrine

    12 hours 15 min

    Wrapped in shining green vine leaves and studded with stuffed green olives, this creamy terrine is a real winner. It is made with tender flageolet beans and curd cheese, and subtly flavoured with garlic. Serve it with crisp chicory leaves, fresh orange segments and crusty French bread for an unusual and attractive starter.

    2 people made this

    Serves: 8 

    • 225 g (8 oz) dried flageolet beans, soaked for at least 8 hours
    • 1 small onion, halved
    • strip of lemon zest
    • 2 bay leaves
    • 10 vine leaves preserved in brine, or as needed
    • 115 g (4 oz) curd cheese
    • 2 garlic cloves, crushed
    • 1 tbsp lemon juice
    • 2 eggs, lightly beaten
    • 2 tbsp chopped parsley
    • 50 g (1¾ oz) pimiento-stuffed green olives, sliced
    • salt and pepper
    • To serve
    • 1 small head chicory, leaves separated
    • 2 oranges, peeled and segmented
    • 45 g (1½ oz) toasted almonds

    Prep:10hr15min  ›  Cook:2hr  ›  Ready in:12hr15min 

    1. Drain the soaked beans and rinse under cold running water. Put them in a saucepan with the onion, lemon zest, bay leaves and enough cold water to cover generously. Bring to the boil and boil rapidly for 10 minutes, then reduce the heat and simmer for 45–60 minutes or until tender.
    2. Meanwhile, drain the vine leaves and rinse them in cold water. Spread out on kitchen paper and pat dry. Lightly oil a 900 g (2 lb) terrine dish or loaf tin and line it with the vine leaves, shiny side out, allowing them to hang over the top of the dish. Set aside.
    3. Preheat the oven to 180°C (350°F, gas mark 4). Drain the beans and discard the onion, lemon zest and bay leaves. Tip the beans into a bowl and mash with a potato masher until fairly smooth.
    4. Add the curd cheese, garlic, lemon juice, eggs, parsley, and salt and pepper to taste. Mix together, then fold in the olives. Spoon into the prepared terrine dish or tin, pressing the mixture into the corners. Level the top, then fold over the overhanging leaves. Cover with additional leaves, if necessary.
    5. Cover the top of the dish or tin with a piece of oiled foil, tucking the edges under the rim to seal securely. Set the dish in a roasting tin and pour in enough warm water to come two-thirds of the way up the sides of the dish. Bake for 1 hour or until the top of the terrine feels firm to the touch. Remove the dish from the water, set it on a wire rack and leave to cool. Chill for at least 2 hours before serving.
    6. To unmould, run a knife round the edges of the terrine and turn out onto a plate or board. Cut into slices and transfer to plates. Garnish each portion with chicory leaves, orange segments and almonds, and serve.

    Some more ideas

    The flageolet bean mixture also makes a delicious dip. Omit the eggs, and stir in 1 tbsp extra virgin olive oil and an extra 1 tsp lemon juice. Spoon into a serving bowl and serve with vegetable crudits and breadsticks. * For an aduki bean and leek terrine, soak 225 g (8 oz) dried aduki beans for 8 hours, then drain and rinse. Put in a saucepan with fresh water to cover and add 2 bay leaves and a strip of orange zest. Bring to the boil and boil rapidly for 10 minutes, then reduce the heat and simmer for about 45 minutes or until tender. Drain, reserving 4 tbsp of the cooking liquid. Discard the bay leaves and orange zest, and pure or mash the beans with the reserved liquid until as smooth as possible. Mix in 115 g (4 oz) curd cheese, 55 g (2 oz) chopped toasted hazelnuts, 2 beaten eggs, 1 crushed garlic clove, 2 tbsp chopped fresh tarragon, and seasoning. Cook 225 g (8 oz) baby leeks in boiling water for 2 minutes, then drain and refresh in cold water. Pat dry on kitchen paper. Line the terrine dish or loaf tin with baking parchment, then spoon in one-quarter of the bean mixture. Arrange a third of the leeks on top, trimming them to fit if necessary. Repeat the layers, finishing with the bean mixture. Cover and bake as in the main recipe. Serve garnished with green salad leaves.

    Plus points

    Flageolet beans are packed with protein, soluble fibre and starchy carbohydrate. They also contain useful amounts of iron. * Curd cheese is made with a lactic acid starter, which gives it a fresh, slightly sharp flavour. It contains about half the amount of fat of hard cheeses such as Cheddar.

    Each serving provides

    copper * C * A, B1, B2, B12, E, niacin, calcium, iron, potassium, zinc

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