…….so I thought.
250g white beans, 24h water soaked, cooked for 45min at 90° C, ¾ of the beans ( I did not weight them exactly after soaking and cooking) blended to purée than fine sieved (µm 250).
50 ml vegetable stock and 150ml broth for the bean perpetration than blended in the sieved bean purée, added ¼ of coffee butter pan fried beans.
Served with Muscat, marjoram spiced olive bread croutons and radishes sprout.
