Navy Bean Purée

Name: Navy Bean Purée
Yield: Makes 8 cups (2 l); 8 first-course servings
Cuisine: French
Ingredients: Goose cracklings, optional, for serving; ½ small bunch flat-leaf parsley, leaves only, very finely chopped; 1 medium head garlic, smashed and peeled; 1 pound (450 g) navy beans soaked according to one of the methods described and drained; 3 cups (750 ml) Goose Stock, Basic Chicken Stock, or commercial chicken broth; ¼ cup (65 ml) olive oil; 1 teaspoon freshly ground black pepper; 4 teaspoons kosher salt, or less if using commercial broth

Preparation info

Makes 8 cups 2 l ) ;
8
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This is not the Senate’s famous bean soup. Instead, it takes its inspiration from the goose and bean dishes of southwestern France. It is a good dish made after roasting a goose. If there is some goose meat left, add it, cut into smallish pieces.

Ingredients

1 pound (450 g) navy beans soaked according to one of the methods described and drained
1 medium

Europe
France
Starter
Stock
Mediterranean
Soup
Spicy
Gluten-free

Method

In a medium saucepan, bring the beans and 6 cups (1.5 l) fresh water to a boil. Lower the heat and simmer for 1 hour.

Stir in the garlic and simmer for 30 minutes.

Stir the parsley, salt, p