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Tom’s Beans with Parsley Crumb

Tom Aikens

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Serves: 4

Prep time: 10 mins

Cook time: 30 mins


500g tinned flageolet beans, drained keeping the liquor

120g smoked bacon rashers, thinly sliced and cut into tiny lardons

4 finely diced shallots

2 cloves garlic, finely diced

2 medium carrots, finely diced

30g duck fat

20g butter

120ml double cream

1 tbsp of chopped parsley

1 tsp of thyme leaves

Zest of 1 lemon

For the parsley crumb:

Zest of 1 lemon

1 clove garlic, finely chopped

3g whole parsley leaf, roughly chopped

1 tbsp olive oil

100g white breadcrumbs

30g grated gruyere cheese

30g grated parmesan cheese

Salt and a little pepper

Veg Portions / Serving: 1


Kitchen Ninja

Chef Tom Aikens shares a delicious one-pot dinner that will impress for little effort. Not to mention it’s great for using up pantry items and leftovers! Adding in your leftover traybake veg makes this a great dish to #LoveYourLeftovers.


In a medium sized pan, add the duck fat on a low-medium heat. Once hot, add the bacon lardons and cook for a couple of minutes. Add the diced carrot, diced shallot, thyme and diced garlic with some seasoning and cook for a further 2 minutes. Add the beans and 200ml of the bean stock. Reduce this until most of the liquid has evaporated. Add the cream and reduce a little and whisk in the butter, check the seasoning and add the parsley and lemon zest. Place this into an ovenproof dish.

For the parsley crumb: place the crumbs into a kitchen blender with the lemon zest, garlic, parsley, salt and pepper and then blitz until coarsely chopped – this will be no more than 20-30 seconds. Place into a bowl and add the remaining Parmesan and gruyere cheese then sprinkle on the parsley crumb and bake in the oven at 200C for 15 minutes.

Kids in the kitchen:

Get the kids to help you make and sprinkle over the parsley crumb.

Tom Aikens

Tom Aikens is one of the UK’s most acclaimed British chefs. He became the youngest British chef ever to be awarded 2 Michelin stars, has opened restaurants all over the world and written 3 books.

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