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Flageolet Bean Puree

Flageolet Bean Puree

Serves 4-6

1/2 cup Sabarot Flageolets
50ml Salvagno Organic Extra Virgin Olive Oil
½ onion, finely chopped
1 clove garlic, finely chopped
2 sprigs thyme, stripped
1 tsp coriander seeds, toasted and finely ground
½ cup Sabato Chicken Stock
½ cup Salvagno Organic Extra Virgin Olive Oil
Juice of ½ a lemon
Small bunch parsley, chopped
Black pepper
Sea Salt

Cook beans in unsalted simmering water until very tender. Drain.
In 50mls of heated olive oil, gently fry the onion, garlic, thyme and coriander.
Add beans, chicken stock and the second measure of olive oil, cover and simmer gently for 30 minutes, stirring occasionally.
Blitz with a stick blender, adding lemon juice, salt, pepper and parsley to taste.
Add a little olive oil or warm water if the mixture needs loosening.
Serve with crostini as a dip or alongside barbecued lamb.


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