Parisian beans recipe recipe
Parisian Beans Recipe recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
- 27-ounce can of white navy or canelli beans
- 6 to 8 cloves of garlic, finely chopped
- 1/2 cup parsley, finely chopped
- 1-2 cups heavy cream
- freshly ground black pepper, salt
Fabulous with lamb!
Drain beans and rinse thoroughly. Combine first three ingredients in a large sautÃ© pan. Over low-to-medium heat, gradually add cream until beans will no longer absorb more. Mash some of the beans with a fork to thicken. Finish off with a generous amount of the pepper and salt and to taste.
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