Mother Earth Living

Herbes de Provence: White Beans with Herbes de Provence Cream

A blend with imagination.
By Terri Pischoff Wuerthner
February/March 1994
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Serves 8

This rich, flavorful bean dish is a hearty vegetarian entree or an assertive accompaniment for roast lamb. The Herbes de Provence Cream provides a perfect finish.

• 1 pound dried white beans
• 2 tablespoons vegetable oil
• 2 cups chopped onions
• 6 garlic cloves, minced
• 2 tablespoons herbes de Provence
• 7 cups chicken or vegetable broth
• 2 cups chopped fresh tomatoes
• 1 cup chopped fresh parsley
• 1/4 teaspoon white pepper

Soak the beans overnight in water to cover (or bring beans and water to a boil, turn off the heat, and soak, covered, 1 hour). Drain.

Heat the oil in a heavy pot over medium heat. Add the chopped onions and sauté 5 minutes, stirring frequently. Add the garlic and herbes de Provence and sauté 5 minutes, stirring. Add the soaked beans, broth, tomatoes, parsley, and pepper and bring the mixture to a boil. Simmer for 2 hours, or until the beans are tender. Serve hot, topped with Herbes de Provence Cream.

Herbes de Provence Cream

• 1/2 cup chopped scallions
• 1 1/4 cups sour cream
• 1 tablespoon herbes de Provence
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper

Mix all ingredients and place a spoonful on top of each portion of beans just before serving.

Terri Wuerthner lives in Santa Rosa, California, where she draws on the legendary fresh produce of the region for inspiration.

Click here for more recipes from Herbes de Provence. 








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