125min 4 ppl
Provençal White Bean Blanquette
120 minutes
4 people
Hardover 60 min or 12+ steps
120 min · 12 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 24g
Carbs 68g
Fats 16g
About this dish
Dried white beans are soaked overnight, then simmered low and slow with fennel, saffron and herbes de Provence until meltingly tender, before their own cooking bouillon is transformed into a golden, saffron-scented velouté enriched with egg yolk and crème fraîche. Lemon zest and parsley keep the finish bright and sunny.
Allergy Info
Dairy, Gluten, Eggs, Celery
Diet Info
Vegetarian
Ingredients
Fresh Produce
- White Onionmedium, peeled and halved1
- Carrotsmedium, peeled and cut into 1cm rounds2
- Celerycut into 1cm slices2 stalk(s)
- Fennel Bulbsmall, cored and cut into thin wedges1
- Garlic Clovespeeled and lightly crushed4
- Lemon Zestfinely grated1 tsp
- Flat-Leaf Parsleyfinely chopped20 g
Dairy & Eggs
- Unsalted Butter40 g
- Egg Yolks2
- Crème Fraîche120 ml
Dried Goods
- Dried White Haricot Beansor coco beans, soaked overnight in cold water350 g
- Plain Flour40 g
Spices & Seasonings
- Whole Cloves2
- Bouquet Garnibay leaf, thyme, parsley stems, tied1
- Herbes de Provence1 tsp
- Saffron Threadsgenerous1 pinch
- Fine Sea Saltplus more to taste1 tsp
- White Pepper1 to taste
Oils & Condiments
- Lemon Juicefreshly squeezed1 tbsp
Utensils
- Large heavy pot
- Slotted spoon
- Fine-mesh sieve
- Whisk
- Small bowl
- Sharp knife
- Cutting board
- Ladle
Method
1
Drain and rinse the soaked beans. Peel and halve the onion, then stud the halves with the cloves.
Approx. 5 minutes
2
Peel and cut the carrots into 1cm rounds, slice the celery, core and cut the fennel into thin wedges, and lightly crush the garlic cloves. Tie the bouquet garni.
Approx. 8 minutes
3
Place the beans, studded onion, carrots, celery, fennel, garlic, bouquet garni and herbes de Provence in a large heavy pot. Cover with 1.5 litres of cold water and bring to a gentle boil over medium-high heat, skimming off any grey foam that rises during the first 10 minutes.
Approx. 10 minutes
4
Reduce the heat to a low simmer, add 1 tsp salt, and cook uncovered for 60–75 minutes, until the beans are completely tender but still holding their shape — they should offer no resistance when pressed between your fingers.
Approx. 70 minutes
5
While the beans finish cooking, steep the saffron threads in 2 tablespoons of the hot bean cooking liquid for 10 minutes.
Approx. 10 minutes
6
Using a slotted spoon, transfer the beans and vegetables to a bowl, discarding the bouquet garni and onion. Strain and reserve 600ml of the cooking liquid (the bouillon), keeping it warm.
Approx. 3 minutes
7
Melt the butter in the same pot over medium heat until foaming. Add the flour and whisk constantly for 2 minutes until the roux smells nutty and is pale golden.
Approx. 2 minutes
8
Add the warm bouillon to the roux in three additions, whisking vigorously after each; whisk in the saffron liquid and continue whisking until the sauce is smooth and beginning to thicken, about 5 minutes.
Approx. 5 minutes
9
Reduce the heat to the lowest setting. In a small bowl, whisk together the egg yolks and crème fraîche, then ladle a spoonful of the hot sauce into the yolk mixture, whisking to temper it.
Approx. 2 minutes
10
Pour the tempered yolk mixture back into the pot, whisking constantly; do not allow the sauce to boil from this point. Heat gently for 3–4 minutes, stirring, until thick enough to coat the back of a spoon.
Approx. 4 minutes
11
Return the beans and vegetables to the pot. Stir in the lemon juice and lemon zest, season generously with salt and white pepper, and warm through for 2 minutes without boiling.
Approx. 2 minutes
12
Divide into deep bowls, scatter with the parsley, and serve immediately with crusty bread or steamed rice.
Approx. 1 minutes
