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Dietary key

  • V

    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

  • G

    Gluten-Free

  • G*

    Gluten-Free Option

  • D

    Dairy-Free

  • D*

    Dairy-Free Option

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Rated 4.0 by 21 users.

Tartiflette Inspired Butter Beans

A creamy and comforting oven bake of potatoes, cream and bacon – tartiflette is classic après-ski dish, originating from France's Haute-Savoie region. THANKS to the legend Caitlin, who bean-ified this classic for us and has let us share it with you all! 

Feeds: 3
Takes: 30 minutes
G V*

Ingredients

30g butter

1 large onion, thinly sliced

1 large leek, thinly sliced

75g smoked bacon lardons, or veggie lardons

100ml dry white wine

1 jar of Queen Butter Beans, drained

150g creme fraiche

240g wheel of reblochon, cut in half through the middle (or any other French cheese)

Serving Suggestions

Cornichons or pickled onions

A mustardy lemony, bitter leef salad

Crusty bread

Shop The Recipe

Queen Butter Beans
Queen Butter Beans
570g / Bold Pack (6) £22.00

Directions

1

Preheat the oven to 200C/180 fan.

2

Melt your butter in a large frying pan or shallow casserole dish.Add the onion, leek and bacon lardons and cook for 10-12 minutes until softened and starting to brown.

3

Pour in the wine and stir as it reduces by about half.

4

Add the butter beans to the pan and stir to combine. Remove from the heat and stir through the creme fraiche.

5

If not already using one, add the beans to an oven proof dish. Top with the two rounds of reblochon and transfer to the oven to cook for 20-25 minutes, until the cheese has melted and it is bubbling.

6

Serve with crusty bread, pickled cornichons and a leafy salad dressed with plenty of vinegar or lemon.

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