Haricots blancs Mogettes

Grandma’s recipe: mogette purée

Mogettes, or “mojhette” in local dialect, are dry white beans of the Phaseolus vulgaris species, also known as “lingot” beans. They are easy to find throughout the region. They are generally cooked with carrots, garlic, onions and tomatoes, but my grandmother also turned them into purée… “more easily digestible” she would say.

Ingredients

For 4 people
500 g of dry white beans, mogettes if possible
An onion
A garlic clove
Unsalted butter
Salt
Pepper

The recipe

Soak the white beans in cold water, the day before, ensuring the water totally covers them. Cover with a lid and leave to soak at least overnight.
The next day, make sure the beans are still covered with cold water. Add a bouquet garni, an onion and a garlic clove.
Cook over medium heat without covering. When they come to the boil, reduce the heat so the water doesn’t boil over. Add salt when half-cooked, not before.
Leave to cook for at least an hour and a half as the beans need to be soft, not hard.

Once they’re cooked, remove the bouquet garni and strain the beans, then crush them with a pestle or use a vegetable squeezer to obtain a fine purée. Once you’ve got your purée, add a large dollop of butter, and season if necessary.

The extra-little-something

My grandma’s yummy pleasure : toast a big slice of country-style bread, rub it with a garlic clove and spread white bean purée over it. She would eat this for her evening meal, simply garnished with green salad drizzled with vinaigrette.

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