Green flageolet stew with leek and lam

Bean stews are the greatest form of comfort food, right? This recipe is a lovely combination of the pretty and great textured green flageolet bean, garlic and leek. The lam is an added bonus, but you could very well do without. Skipping the lam will also shorten the time in the kitchen for this recipe. Bean stews like this one are a good way to eat easy and nutritious meals. I always start craving them just after summer, when the days and nights are getting colder. If you can't find green flageolet beans, you can swap for canellini beans.
Main Dish
45 Minutes
2 Persons


For the bean stew

  • 2 leeks
  • 3 gloves of garlic
  • 1 large rosemary stalk
  • 3 tbs olive oil
  • 400 g green flageolet beans (cooked)
  • 1 dl vegetable stock
  • pepper and salt

For the lam (optional)

  • 2 lam chops
  • 1 dl vegetable stock
  • 1 tbs thyme


  1. Dice the leeks and chop the garlic finely.
  2. Pick the leaves from the stalk of rosemary and chop them finely.
  3. Add some oil to a sauce pan and softly fry the leek, garlic and rosemary until they start to soften.
  4. Add the flageolet beans to the pan, together with the stock and generously add salt and pepper. Put a lid on the pan and gently cook the stew.
  5. Now is the time to prepare the lam. You need a second sauce pan. Fry the lam chops until they are light brown on both sides. Add the stock to the pan and sprinkle with the thyme. Add a lid to the pan and softly cook until done. Add some salt and pepper.
  6. Your ready to plate your dish. Add a good amount of stew to the plate and place the chop on top, buon appetito.