Purée of Haricot Beans

• 250 g (8 oz) dried haricot beans, soaked overnight
• 4 tablespoons olive oil

Boil the haricot beans until very soft. The time required will, as usual, depend on their quality and age. A pressure cooker can reduce it considerably.

Drain the beans thoroughly. Save a few whole beans for garnish, and mash, pound or blend the rest to a smooth paste in an electric blender. Add the olive oil and lemon juice, salt and pepper, beating with a wooden spoon to blend them in