French navy bean pure with nutmeg
3 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dried French navy beans or white marrow beans soaked and drained |
| 1 | large | Whole carrot |
| 1 | medium | Whole onion(s) stuck with |
| 2 | Whole cloves | |
| 3 | Garlic clove(s), coarsely chopped | |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 473 | ||
| 4 | Sprigs flat-leaf parsley | |
| 4 | Sprigs thyme | |
| 1 | Bay leaf | |
| 2 | tablespoons | Soft butter |
| ⅓ | cup | Heavy cream |
| Salt and pepper to taste | ||
| ¼ | teaspoon | Freshly grated nutmeg |
Directions
To a 3-qt. saucepan, add beans and water to cover by 2 inches. Add carrot, onion and garlic. Tie parsley, thyme and bay leaf together with string and add to the pot. Bring to a boil, lower heat and simmer with the pot lid slightly ajar, until the beans are tender.
(If current-crop French navy beans are used, the time should be about 30 minutes. If marrow beans are used, increase cooking time to 1¬ hours and check to see if additional water is needed so that the beans remain covered.) Remove and discard the carrot, onion, herbs and bay leaf. Drain beans, transfer to the bowl of a food processor, add the butter, cream, salt, pepper and nutmeg and process to a pur‚e. Scrape pur‚e into an ovenproof and serve warm.
Submitted By DIANE LAZARUS On 10-17-95