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BEEF CHEEKS WITH BEAN PUREE

Soak the beans in water overnight.  The night before, place the beef cheeks in a shallow earthenware dish with all the marinade ingredients.  Marinate overnight.  The next day, remove the beef cheeks from the marinade and cook them in an ungreased frying pan over a moderate heat.  Add the marinade and 2 unpeeled cloves of garlic to the frying pan.  Bring to a boil, reduce heat and simmer, covered, for 3 hours.  In a small bowl mix together the butter and flour to obtain a paste.  Whisk the paste into the beef cheeks, a little at at time, and let boil until thickened.  Continue cooking for 10 minutes.  Drain the beans and place them in a large pan of boiling salted water with the bouquet garni and remaining peeled garlic cloves.  Bring to a boil, reduce the heat, cover and simmer for 1 hour.  Drain the beans and purŽe them in a food processor.  Push them through a fine-mesh sieve.  Stir 1/4 cup of diced butter and the crŹme fra”che into the beans, mixing well.  Serve the beef cheeks with the bean purŽe.
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3 beef cheeks, trimmed
2 lbs navy beans
4 garlic cloves
6 tbsp unsalted butter
3 tbsp flour
1/2 cup crŹme fra”che
1 bouquet garni

For the marinade:
1 cup dry white wine
5 tbsp olive oil
1 bunch thyme
1 bay leaf
salt and pepper
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40
mn
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190
mn
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Loire Valley
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Meat
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Saint-Nicolas-de-Bourgueil
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