Brandade from A Table in Provence by Leslie Forbes
Rinse the beans well in running water and discard any skins. Put the beans in a heavy-based saucepan with the bouquet garni and cover with water. It should cover the beans by about an inch. Heat to...
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Ingredients
- salt
- pepper
- juice of ½ lemon
- 2-3 fl oz/50-75 ml milk
- 6 fl oz/175 ml best olive oil
- 2-3 cloves garlic, crushed
- bouquet garni
- 12 oz/350 g white haricot beans soaked overnight
- 12 croûtons made from small slices of french bread
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