Preparation:
In kettle or large saucepan, combine beans, water, salt, onion, carrot, bay leaf, thyme, and celery. Bring to boil.
Cover and simmer for 2 hours, or until beans are very tender. Discard carrot, bay leaf, and celery. Drain, reserving liquid. Mash beans. Stir in cooking liquid. Return to pan. Add milk.
Bring to boiling point but do not allow to boil.
Off fire, add butter, stirring until butter is melted and well blended. Serve hot, with fried diced bread.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
