Wayne Gisslen

Purée of Flageolet Beans with Garlic

Preparation info
  • 2 lb 960 g ) , portions:

    8

    , portion size: 4 oz (120 g)
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Rinse and drain the beans. Soak overnight in enough cold water to cover by several inches (5 cm or more).
  2. Drain. Add the sachet and the water or stock. Simmer until the beans are tender, about 45 minutes. Discard the sachet.
  3. Mash the chopped garlic with the salt.
  4. Drain the beans. Place the beans in a food processor with the garlic and olive

Per serving: Calories, 320; Protein, 9 g; Fat, 22 g (60% cal.); Cholesterol, 0 mg; Carbohydrates, 24 g; Fiber, 8 g; Sodium, 290 mg.