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.
- 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.
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.
Serves 4 to 6 people.
1 package of frozen artichoke hearts
1 package of frozen peas
1 package of fresh mushrooms
4 large carrots
1 large onion
1 handful of string beans
1/2 c pancetta (petit salé), cooked
1 Cup of chicken broth
Salt and pepper
- Dice zucchini, mushrooms, carrots, onion, and string beans.
- Leave artichokes and peas whole.
- Place vegetables into an earthenware or ceramic dish, mixing them with olive oil, chicken broth, and pancetta.
- Season to taste.
- Cook covered for one hour at 350F and another hour at 325F (uncovered to reduce liquid if necessary).
This soup owes its name to the pistou paste (pesto) which is added before serving and consist of fresh basil, garlic and olive oil. In summertime when the tomatoes are good, their pulp can be added to the pistou paste. A traditional dish such as this one does not have a recipe set in stone. Each family has its own variation.
1/2 lb of beans – a mixture of pinto beans (or red kidney beans) and navy beans
1/4 lb of fresh lima beans if available
1/4 cup of olive oil
1 lb of green beans
4 or 5 celery stalks
1 small head of green cabbage
2 or 3 potatoes (optional)
3 Tbsp of olive oil
Bouquet garni (thyme, bay leaf and parsley)
salt and pepper
- Follow the instructions on bean packages since some varieties of beans should be soaked overnight. Dry beans need to be parboiled, so cook them for about 1/2 hour in 8 cups of salted water and let them soak.
- In the meantime, string the green beans if needed, snap off ends and cut into pieces.
- Peel and slice the leeks, the onions, the celery and the carrots.
- Peel and dice the potatoes if you include them.
- Dice the zucchini, unpeeled.
- Coarsely chop the cabbage.
- Heat the olive oil in a large pan.
- Add the onions and the leeks.
- Cook on medium high until golden brown (be careful not to burn).
- Drain the beans and add them to the pot along with all the other vegetables including the fresh lima beans.
- Add enough water to cover the vegetables.
- Add the bouquet garni, salt and pepper.
- Cook slowly, covered, for 1 1/2 hour or until the vegetables are tender.
- Add the pistou to the soup and cook a few more minutes.
- Serve immediately with some parmesan cheese.
2 cups of fresh basil
4 to 6 garlic cloves
salt and pepper
1/2 cup of olive oil
Place garlic, basil, salt and pepper in a food processor or a mortar and blend to a smooth paste. Slowly pour in the olive oil. Put in a bowl and cover with a thin layer of olive oil if not used immediately.
1 pound hot Italian sausage
1 Tbsp olive oil
1 cup diced onion
1 clove garlic, minced
1 cup sliced carrots
1 tsp basil
2 small zucchini
1 can (28 oz) whole Italian tomatoes, chopped, undrained
2 cans (14.5 oz each) organic beef broth
2 cups shredded cabbage
1 can (15.5 oz) of Great Northern beans
salt & pepper
- Slice sausage into half inch pieces and remove skin
- Brown in oil
- Add next four ingredients (onion, garlic, carrots, basil)
- Cook 5 minutes
- Add next five ingredients (zucchini, tomatoes, broth, cabbage)
- Heat and simmer covered for 1 hour
- Add beans and liquid
- Cook another 20 minutes
- Serve and top with shredded parmesan, if desired