Braised French Flageolet Beans and Leeks

This vegan gluten-free, oil-free recipe is French comfort food classic.  With sweet leeks, Herbs de Provence, and satisfying, creamy flageolet beans, this makes a healthy, protein packed dinner.

MEDIUM          Servings: 4       Ready In: 60 minutes

Braised French Flageolet Beans with Leeks - Healthy, Plant-Based, Gluten-Free, Oil-Free, Grain-Free, Paleo, Plant-Based

Braised French Flageolet Beans with Leeks - Healthy, Plant-Based, Gluten-Free, Oil-Free, Grain-Free, Paleo, Plant-Based


1 cup Flageolet (or other small white beans), dried
2 medium leeks
3 stalks celery
4 cloves garlic
1 cup white wine
2 sprigs thyme, fresh
2 tbsp Herbs de Provence
1 bay leaf
1 teaspoon red chili flake
4 cups vegetable broth
2 cups water

Pin It, Share It:


Gather ingredients
The night before: Soak beans overnight, or at least 6 hours. 
Beans will double to triple in size after soaking. 
If using canned beans, remember that the 1 cup dried equals about 2 1/2 -3 cups of canned beans. 

To braise leeks and celery: Trim the roots off the leeks and discard. Separate the white and green parts of the leeks. 
Thoroughly rinse the green tops of the leeks. 
Create a bundle with the bay leaf and thyme. This will help flavor your braise. 
Slice the white bottoms of the leeks. 
Thoroughly rinse sliced leeks under water to remove any sediment or grit. 
Slice celery about the same size as the sliced leeks. 
Heat a large pot or Dutch oven over high heat. 
Spread the leeks and celery into a single layer, cover, and let brown over medium-high heat. No oil is needed. Add water and reduce heat if anything starts to burn. 

To cook beans: Meanwhile, thinly slice garlic. 
Drain and rinse soaked beans. 
When leeks and celery have some brown, add the wine. 
Use a wooden spoon to scrape up any bits from the bottom of the pan. 
When the wine has cooked off and the pan is dry again, add the garlic, beans, leek "bundle", Herbs de Provence, red chili flake, and vegetable broth.
Bring to a low simmer. Cover, leaving a small slit for some steam to escape. 
Cook for 50-60 minutes, until beans are tender. 
Cooking time will depend on the freshness of your beans -- the older, the longer they take. 

When beans are tender and starting to fall apart, you're ready. 
You can keep cooking for another hour or more; just make sure you have enough liquid in the pot. 
Remove your leek "bundle". Taste to adjust seasoning. 

Serve with a warm hug

Chef's Tips: You can also cook this in the slow cooker, 4-6 hours, on Low.

Step-by-Step Photos:

Nutrition Facts

Amount Per Serving (1/4 recipe)

Calories 268.47
Calories From Fat (2%) 5.36
% Daily Value
Total Fat 0.64g <1%
Saturated Fat 0.15g <1%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 188.04mg 8%
Potassium 1217.29mg 35%
Total Carbohydrates 43.27g 14%
Fiber 10.08g 40%
Sugar 5.95g
Protein 12.93g 26%
Calcium 7.86mg <1%
Iron 175.65mg 976%
Vitamin A IU
Vitamin C 0mg 0%

How do you cook beans? How do you make them less gassy? Watch how easy it is to soak and simmer a delicious pot of Mexican pinto beans. Plant-based Chef Kati...