French navy bean pur‚e 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

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