Haricot Bean Purée

Name: Haricot Bean Purée
Cuisine: United Kingdom
Ingredients: 500 g dried haricot beans; bouquet garni: bay leaf, 6 parsley stalks, 8 peppercorns, 4 sprigs of fresh thyme (or ½ tsp dried), 2 crushed cloves of garlic and a 5cm piece of lemon peel, all wrapped in muslin; if you haven’t any muslin, it simply makes removing the bits later a little messy; bouquet garni: bay leaf, 6 parsley stalks, 8 peppercorns, 4 sprigs of fresh thyme (or ½ tsp dried), 2 crushed cloves of garlic and a 5cm piece of lemon peel, all wrapped in muslin; if you haven’t any muslin, it simply makes removing the bits later a little messy; bouquet garni: bay leaf, 6 parsley stalks, 8 peppercorns, 4 sprigs of fresh thyme (or ½ tsp dried), 2 crushed cloves of garlic and a 5cm piece of lemon peel, all wrapped in muslin; if you haven’t any muslin, it simply makes removing the bits later a little messy; bouquet garni: bay leaf, 6 parsley stalks, 8 peppercorns, 4 sprigs of fresh thyme (or ½ tsp dried), 2 crushed cloves of garlic and a 5cm piece of lemon peel, all wrapped in muslin; if you haven’t any muslin, it simply makes removing the bits later a little messy; bouquet garni: bay leaf, 6 parsley stalks, 8 peppercorns, 4 sprigs of fresh thyme (or ½ tsp dried), 2 crushed cloves of garlic and a 5cm piece of lemon peel, all wrapped in muslin; if you haven’t any muslin, it simply makes removing the bits later a little messy; bouquet garni: bay leaf, 6 parsley stalks, 8 peppercorns, 4 sprigs of fresh thyme (or ½ tsp dried), 2 crushed cloves of garlic and a 5cm piece of lemon peel, all wrapped in muslin; if you haven’t any muslin, it simply makes removing the bits later a little messy; bouquet garni: bay leaf, 6 parsley stalks, 8 peppercorns, 4 sprigs of fresh thyme (or ½ tsp dried), 2 crushed cloves of garlic and a 5cm piece of lemon peel, all wrapped in muslin; if you haven’t any muslin, it simply makes removing the bits later a little messy; ½ a Spanish onion, peeled and quartered through the root; 1 medium carrot; 2 large cloves of garlic, peeled and finely chopped; 2 large cloves of garlic, peeled and finely chopped; ⅓ tsp ground mace; 1 good tsp paprika; ½ tbsp lemon juice; 125–175 ml olive oil; salt and black pepper; salt and black pepper

Preparation info

Difficulty
Easy

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

This is a dish which can be used as a dip with cauliflower and broccoli florets, as a purée to go with lamb, pheasant, guineafowl or even tuna, as a sauce likewise, or as a soup. And as Tommy Cooper said about rice pudding, it’s so good you could even do your bathroom out with it.

Ingredients

500 g dried haricot beans
bouquet garni: bay leaf, 6 parsley stalks, 8 peppercorns, 4 spri

Europe
United Kingdom
London
Side dish
Vegan
Gluten-free

Method

Soak the beans overnight. Pour off the water and put the beans into a large saucepan. Add enough cold water to cover by about 3cm and put in the bouquet garni, onion and carrot. Bring to the boil and simmer gently for 1½ hours (if the beans are old you’ll probably need longer). Remove the bouquet garni and the vegetables. Pour off and reserve the liquid. Ideally, there should be about 150ml; bo