Pick out and wash the haricots beans, place in a large pan filled with about 5 quarts of water. Place on a medium heat, slowly bringing to a boil (about 30 minutes to reach a boil) and cooking for 15 minutes. Drain the beans, put them back into the pan with another large quantity of boiling water, adding all the seasonings. Bring to a boil and simmer for 1 to 1 1/4 hours. The haricots beans should be tender. Remove the seasonings, put the beans through a food mill then shed the skins by pressing through a fine mesh sieve adding some of the cooking liquid to ease the straining. If the purÄe is too runny, reduce the excess liquid over a high heat, stirring constantly. Season with salt and pepper, add the butter and just enough cream to make the purÄe smooth but not runny. Whisk the purÄe to lighten it. With the remaining cooking liquid and some of the remaining purÄe, if any, you can make a delicious soup.
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2 1/4 lbs haricots beans
1 onion studded with 1 clove
2 carrots
1 clove garlic
1 bouquet garni with 2 celery stalks
salt, pepper
4 tbsp butter
1/2 cup cream
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15
mn
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105
mn
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This haricot purÄe goes well with roasts or grilled meat with vÄnerie sauce. Serve with a red Gaillac .
