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Roast pork and flageolet beans with Château Rahoul
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A straightforward and warming food pairing is a crispy pork roast with flageolet beans, deliciously paired with an elegant Bordeaux such as Château Rahoul Graves.

For six people:

  • A 1.5kg pork loin roast
  • 500 grams of uncooked flageolet beans
  • Sage and bay leaves

This is a straightforward but tasty dish. Rinse the flageolet beans and soak them up overnight. They will expand in size. Cook them with sage, bay leaf, salt, and pepper for about 45 minutes or until they are done. They need to be cooked but retain a little bite.

Heat the oven to 180C. Drizzle a little oil and sea salt on the joint and put it into the hot oven. Roast for one hour or more, depending on the roast size. Once it is cooked and has a lovely crispy crackling, switch off the oven and let it rest for 10 minutes.

If you lack time, you can buy flageolet beans already cooked.

We paired this dish with Château Rahoul Graves, a wine of great finesse and elegance. Although the roast is tasty and rich, the flavours are not overpowering, so it works well with this medium-bodied, elegant wine.


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