Pure of Flageolet Beans with Garlic

Yield: 4 lb (2 kg) Portions: 16 Portion size: 4 oz (125 g)

112 lb 1

3 pt

Metric

750 g 1

Ingredients

Procedure

Dried flageolet beans Sachet (p. 152) Water or light vegetable stock

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.

2 tsp 12 fl oz

3 fl oz to taste to taste

10 mL 375 mL 90 mL to taste to taste

Garlic cloves, peeled and chopped Salt

Olive oil Lemon juice Additional salt Pepper

Mash the chopped garlic with the salt.

Drain the beans. Place the beans in a food processor with the garlic and olive oil. Blend to a purée.

With the motor running, pour in the lemon juice. The purée should have the consistency of soft mashed potatoes.

Adjust seasoning to taste with salt and pepper if necessary. Serve warm as a vegetable accompaniment (reheat as necessary) or cold as a dip.

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