James Peterson

White or Flageolet Bean Purée

Preparation info
  • Yield:

    2 cups

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

white or flageolet beans 1

Method

  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 t