Mashed French beans with roasted garlic.
    Serves 4 – cooking time: 30 minutes.

The market: 1 cup flageolet beans – 1 head of garlic – 2 oz of diced celery – 2 oz of diced carrot – 2 oz of diced onion – 4 tsp of olive oil – Salt and pepper to taste

Soak the beans in cold water. Place garlic in “La Cocotte” and roast until tender with 1 tsp of water in the oven. Cool it down and squeeze the cloves from their skin. Save the garlic puree on the side.

Put the beans in “La Cocotte” and cover with water. Add celery, carrots, onions, salt and pepper. Bring to a boil, reduce the heat, cover and cook for one hour over medium heat until tender.

Drain the beans and save the cooking liquid. Puree beans and diced vegetables together, adding ½ cup of cooking liquid. They should look like mashed potatoes, but not as smooth. Heat “La Cocotte” with olive oil. Sauté the roasted garlic and add the bean puree. Stir in the garlic and finish with salt, pepper and a touch of olive oil.

Bon Appetit.