Cooking-ez.com

1,540 easy and fully explained recipes, with +66K photos and 78 videos

Green bean purée

Green bean purée
Green (or French) beans are usually served whole, for instance as an accompanying vegetable or in a salad, but they make a good purée, too.

This is tasty on its own, but also goes very well with meats, and children usually prefer it to "normal" beans.
100 K 3.4/5 (14 reviews)
Grade this recipe:
duree25 min. difficultéEasy prix4.95 € pour combien1 kg 200 g ingredients6 Ingredients
Keywords:
Last modified on: August 11th 2023
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 1 kg 200 g, you will need:
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 15 min.
Resting: 5 min.
Cooking: 5 min.
All in all: 25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 2 min.
Green bean purée : Stage 1
Prepare 1 kg green beans, reserve.
Stage 2 - ⌛ 5 min.
Green bean purée : Stage 2
Peel and slice 200 g potatoes. Boil in the same water until soft.
Stage 3 - ⌛ 10 min.
Green bean purée : Stage 3
Pass the potatoes and beans through a vegetable mill.
Stage 4 - ⌛ 1 min.
Green bean purée : Stage 4
Transfer the purée into a saucepan on low heat.
Stage 5 - ⌛ 5 min.
Green bean purée : Stage 5
Use a whisk to mix in 50 g butter and 100 g cream, salt and pepper, then check the seasoning.
Stage 6
Green bean purée : Stage 6
Your green bean purée is ready.
Remarks
The potatoes are not essential, but do give the purée a more fluid texture.

Feel free to vary the quantities of cream and butter to suit your own taste.
Keeping: A few days in the fridge, covered with plastic film or in a sealed container. Freezes very well.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe30 RDI=10 %110 RDI=10 %70 RDI=10 %1,230 RDI=60 %5,140 RDI: 60 %
Per 100 g2 RDI=1 %8 RDI=1 %5 RDI=1 %90 RDI=5 %380 RDI: 5 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk
How much will it cost?
  • For 1 kg 200 g : 4.95 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Green beans
Green beans

Like these other recipes: Cherry tomato and green bean salad, Pork sautéed with green beans, Asian style, Grandma's salad, Mexican-style pork medallions , Green beans with tomato and cheddar cheese, ... See them all 17

Potatoes
Potatoes

Like these other recipes: Big knife-cut chips (French fries) , Chilli langoustines, Morteau sausage , Gratin Comtois, Smooth mixed vegetable soup, ... See them all 84

Cream
Cream

Like these other recipes: Leek and egg frichti, "Moelleux" cake batter, Thin summer tart "à la grecque", Chocolate tart, Blanquette of veal, ... See them all 120

Butter
Butter

Like these other recipes: Citrus tart, Smoky potato and potimarron gratin, Crème de foie gras, Plum and hazelnut crumble, Chocolate sweetcrust pastry, ... See them all 484

Other recipes you may also like
Home-made terrine of foie gras
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.
December 16th 20245.32 M 74.2 4 days 15 hours 50 min.
Gratin Dauphinois
Gratin Dauphinois
This recipe is a bit sensitive for people from Dauphiné (a French area around the city of Grenoble), many of them are sure to have the "true" recipe. Here is the version of the famous French chef Michel Guérard. The most interesting thing about gratin Dauphinois, is that it has a delicate hint of cheesy flavour, without cheese in it.
August 13th 2016402 K 25 1 hour 3 min.
Stewed apricots
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
July 12th 2023817 K 143.5 1 hour 20 min.
Boeuf (beef) bourguignon
Boeuf (beef) bourguignon
Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.
February 21th 2011494 K 32.5 4 hours 20 min.
Pistachio powder or paste
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.
October 13th 2010398 K 154 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page