Purée of Flageolet Beans with Garlic

Purée of Flageolet Beans with Garlic

Yield: 4 lb (2 kg)

Ingredients:
- 11�"2 lb (750 g) Dried flageolet beans
- 1 Sachet
- 3 pt (1.5 L) Water or mild vegetable stock
- 6�?"8 Garlic cloves, peeled and chopped
- 2 tsp (10 mL) Salt
- 12 fl oz (375 mL) Olive oil
- 3 fl oz (90 mL) Lemon juice
- to taste Added salt
- to taste Pepper

Directions:
1. First, rinse and drain the beans. Soak right away in more than enough cold water to cover by way of few inches (5 cm or added).
2. Next, drain. Increase the sachet and the water or stock.
3. Then, mash the chopped garlic with the salt.
4. Then, drain the beans. place the beans in a food processor with the garlic and olive oil. Merge to a purée.
5. Then, with the engine working, pour in the lemon juice. The purée really should include the regularity of tender mashed potatoes.
6. Then, modify seasoning to taste with salt and pepper if critical.
7. Finally, provide hot as a vegetable accompaniment (reheat as important) or cold as a dip.