Alastair Little, Richard Whittington

Bean Purée

Preparation info
  • Serves

    6

    • Difficulty

      Complex

Appears in
The Daily Mail Modern British Cookbook
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

If time is very pressing, use canned flageolets, but rinse them thoroughly in a sieve under cold running water before heating gently in a little water with a couple of crushed garlic cloves. Then purée as below.

Ingredients

  • 450 g/ 1 lb white haricot beans
  • 1 onion
  • 1

Method

Put the beans to soak overnight in cold water.

Next day, bring them to the boil in fresh water. Boil briskly for 10 minutes and throw this water away, too, unless you want to introduce a flatulent note into the proceedings.

Cover with fresh water, add the onion, chilli flakes and 4 peeled whole cloves of garlic. Bring back to the boil, lower the heat and simmer until done, when