La Purée des Haricots au Beurre de Gascogne

White bean purée with ‘Gascony butter’

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

The French cultivate varieties of the bean family just as much for their beans as their pods; in fact, this was their primary use in olden days when they ousted the broad bean in the diet. Some varieties such as Michelets and Cocos are sold fresh, either still in their pods or if you are lucky, ready podded, and these must be used straightaway. Michelets come in a creamy coloured pod which quickly turns blackish, discolouring the grains if they are not extracted. The bean maintains its shap