Polka-Dot Puree of Beans

Name: Polka-Dot Puree of Beans
Cuisine: French
Ingredients: 3 tablespoons chopped fresh curly parsley leaves; ¼ cup crème fraîche or sour cream; ¼ cup crème fraîche or sour cream; 2 to 8 tablespoons unsalted butter or to your personal taste; 1 pound dried black beans, soaked overnight in cold water to cover and drained; 1 pound dried black beans, soaked overnight in cold water to cover and drained; Pepper from the mill; 10 parsley stems; Salt; 2 bay leaves; 2 sprigs fresh thyme; 2 large yellow onions, peeled and each stuck with 2 cloves; 2 large yellow onions, peeled and each stuck with 2 cloves; 1½ pounds dried Great Northern beans, soaked overnight in cold water to cover and drained; 1½ pounds dried Great Northern beans, soaked overnight in cold water to cover and drained

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

To be served with winter dishes of lamb, pork, chicken, or turkey. Use any leftover black beans and bean cooking broth as the start of an improvised vegetable soup; see the soup chapter for ideas.

Ingredients

1½ pounds dried Great Northern beans, soaked overnight in cold water to cover and drained
2 large yellow onions, peeled and each stuck with

Europe
France
Leftovers
Soup
Gluten-free
Vegetarian
Winter

Method

Put the presoaked white beans in a large pot with enough fresh cold water to cover by 1 inch. Slowly bring to a boil over low heat. When the water boils, add 1 of the clove-stuck onions and 1 of the bay leaves, 1 sprig of the thyme, and 5 of the parsley stems all tied together into a bouquet garni. Bring to a boil and season the water with salt and pepper. Again turn down to a simmer, and conti