Herbes de Provence: White Beans with Herbes de Provence Cream

A blend with imagination.


| February/March 1994


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





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