250 g/9 oz dried beans, soaked in cold water for 12 hours and drained
1 celery stick 1 clove garlic
1 sprig fresh sage 40 g/1 1⁄2oz butter
250 ml/8 fl oz Vegetable Stock salt and white pepper


1.Put the beans, celery, garlic and sage in a saucepan, add cold water to cover, cover the pan, bring to the boil and simmer for 2-3 hours, adding more hot water if necessary.
2. Drain, discard the herbs and vegetables and pass through a food mill into a clean pan. Season lightly with salt, add the butter and heat gently, stirring constantly.
3.Gradually stir in the stock until the mixture has the desired consistency; you may not need all the stock.
4.Mix well, remove the pan from the heat and season with white pepper. This puree is an excellent side dish for roast pork.

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