For 4 people
500 g of dry white beans, mogettes if possible
A garlic clove
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.
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.