White or Flageolet Bean Purée

Preparation info

  • Difficulty


  • Yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About


white or flageolet beans 1 cup 200 g
baking soda 1 tsp 5 ml
onion, chopped (optional) 1 small 1 small
carrot, chopped (optional) 1 small 1 small
celery, chopped (optional) ½ stalk ½ stalk
ham, chopped (optional) 2 oz 60 g
bacon, diced (optional) 2 oz 60 g
butter 1 oz 30 g
large bouquet garni (optional) 1 1
cold water 3 cups 750 ml
assorted chopped herbs (optional) to taste to taste
salt and pepper (optional) to taste to taste


  1. Soak the beans for 2 hours in lukewarm water.
  2. Drain the beans and put them in a pot with the baking soda and enough water to cover. Bring the water to a simmer, cook the beans for 15 minutes, and drain.
  3. If using any of the optional ingredients—the onion, carrot, celery, ham, or bacon—sweat them in the butter until the vegetables have softened and/or the bacon has rendered.
  4. Add the beans, and any additional ingredients you’ve decided to include, and the bouquet garni.
  5. Cover with the water. Cook the beans, partially covered to prevent the mixture from frothing up and overflowing, at a slow simmer for an hour or until they are easily crushed between thumb and forefinger. If at any point they threaten to run dry, add more water.
  6. Drain the beans, remove the bouquet garni, and add the chopped herbs, if using. Purée the beans and any added ingredients in a food processor. If you want the purée to be perfectly smooth, force it though a drum sieve. Season with salt and pepper.
  7. Put the purée in a bowl and cover it with plastic wrap until needed.