Mashed french beans with garlic and mint

4 servings

Ingredients

Quantity Ingredient
1 cup Flageolet Beans
1 Head Garlic
1 Celery Rib
1 Carrot, Scrub & Cut In Half Lengthwise
1 medium Onion -- peeled and halved
½ teaspoon Kosher Salt -- more to taste
4 tablespoons Olive Oil, Extra-Virgin
2 tablespoons Fresh Mint -- chopped
Black Pepper -- freshly ground

Directions

1. Soak the beans, covered with cold water, overnight. Discard any beans or loose skins that float to the surface.

2. Preheat the oven to 375 F.

3. Place the head of garlic in an ovenproof dish and roast in the oven until completely tender, about 30 to 40 mins. Cool, slice off the top ¼ inch from the pointed end and squeeze the softened garlic cloves from their papery skins. They will now have the consistency of a puree. Set aside.

4. Place the beans in a medium saucepan and cover generously with water. Add the celery, carrot, and onion. Bring to a boil, reduce the heat, cover, and simmer 1 hour. Add salt and continue cooking for an additional 30 mins, or until tender.

5. Drain the beans, reserving the liquid and discarding the vegetables. Puree the beans, adding ½ cup and perhaps a few Tbs more of their cooking liquid. The beans will resemble mashed potatoes but will not be completely smooth.

6. Heat a skillet with 3 Tbs of olive oil over a medium flame. Saute the roast garlic puree for 1 min. Add the pureed beans and stir to heat through and incorporate the garlic. Finish with the chopped mint, salt, and freshly ground pepper. Drizzle the remaining olive oil on top and serve.

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1 From: Dan Klepach Date: 08-24-95 (23:14) (159) Fido: Cooking

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