Haricot Bean Mash with Walnut Pesto

• 200 g (7 oz) haricot beans, soaked overnight and then drained
• 200 g (7

This is a variation on brandade, a classic French purée of salt cod and potatoes. My brandade uses creamy white beans instead of fish, enriched with a generous amount of olive oil.

Put the drained beans in a pan, cover with cold water and bring to the boil. Reduce the heat and cook for 1-1 ½ hours or until very tender, then drain well. Meanwhile, cook the potatoes in boiling salted wate