A nice soft and creamy velvety smooth, that’s what you want when the first frosts are felt!
On the menu, cream of tarbais beans in hazelnut oil. By Mamina,
Ingredients for 4 people :
300 g of beans tarbais 30 cl liquid cream 20 cl milk 1 knob of butter 1 Cévennes sweet onion 1 white of leek 1 l chicken stock 1 knob of butter 2 tablespoons hazelnut oil
Recipe for cream of Tarbais Beans in hazelnut oil
Soak the beans in cold water for 12 hours.
Peel and chop the onion. Melt it over low heat in the butter. Add the leek white washed and sliced. Cook for 1 min with stirring. Discard the soaking water from the beans, put them in the pan and cover with the broth. Bring to the boil, lower the heat and cook for 45 minutes at low heat. Drain the beans, keeping the stock. Mix them with the milk and a little stock. Pour in the cream, hazelnut oil, mix again. Season and serve with parmesan cheese.
Enjoy your meal!