This is a delicate purée that can easily replace the more common mashed potatoes.  It is usually served with a pork roast.

1/2 lb of white kidney beans
1 lb of string beans
1/2 cup of crème fraîche

• Soak beans overnight in 3 or 4 cups of water.
• Rinse.
• Put the beans in 4 cups of hot water with thyme, bay leaf and salt.
• Cook for 1 hour or until tender.
• Wash the string beans, cut the ends, and cook in salted water until tender.
• Drain the beans and the string beans and purée in the food processor.
• Add 1/2 cup of crème fraîche and serve immediately.

Crème fraîche

1/4 cup of sour cream
1/2 cup of whipping cream

• Mix ingredients together.
• Let stand at room temperature for 6 hours or overnight.
• Refrigerate.