Flageolet Beans with Compound Butter V GF

10 minutes 5 minutes 4 servings

Compound butter adds flavour to so many dishes, you can use it to top meat or fish, stir it through potatoes or vegetables, spread and toast it on bread - you will find many uses for this garlicky spread. But, our favourite way to use it is to simply stir it into warm flageolet beans for a quick side. 

Featured products


  • Compound Butter
  • 125g unsalted butter, softened to room temperature
  • 1 tablespoon fresh chopped chives
  • 1 tablespoon fresh chopped parsley
  • 1 teaspoon Epicure Chopped Garlic
  • ΒΌ teaspoon fine salt
  • To Serve
  • 2 tins Epicure Flageolet Beans, rinsed and drained

The recipe Flageolet Beans with Compound Butter Kitchen Mode

  • 1

    For the compound butter

    Place the butter, chives, parsley, garlic, and salt into a bowl and mash with a fork or spoon until well combined. Drop onto plastic wrap and shape it roughly into a log. Roll up in the plastic wrap, twisting the edges to seal. Roll and shape the butter into a log about 4cm wide. Refrigerate for a few hours to meld the flavours. Once firm, you can slice and freeze for longer storag, and for quick use at a later date.

  • 2

    To make the beans

    Tip the flageolet beans into a saucepan. Fill with water to cover. Bring just up to a boil, then immediately remove from heat and drain. Toss in a slice or two of compound butter, and season with salt and pepper, to taste.