Put the beans in a saucepan with the bouquet garni and enough water to cover by about 5cm. Bring to a simmer and then cook until tender when pressed with a fork – how long this will take depends on how fresh the beans are. Allow 25-40 minutes.
While the beans are cooking, melt the butter in a large frying pan over a medium-low heat and sauté the onions and leek with the garlic, bay leaves, thyme, chilli flakes and salt and pepper until the onions are soft and beginning to caramelise. This should take about 25 minutes.
Drain the beans and add them to the onion mix. Cook, stirring from time to time, for about 10 minutes. Add the sage and parsley, season and give everything a good stir. Squeeze over the lemon juice and trickle on the olive oil.
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|Serving Size: 1 Serving (105g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 99 (70%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 10.8mg||3 %|
|Sodium 61.5mg||2 %|
|Potassium 155.6mg||4 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 9g|
|Protein 1.4g||2 %|
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Calories per serving: 141
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