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.
99 K 3.4/5 (14 reviews)
Grade this recipe:
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)
Other recipes you may also like
Almond tuiles
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.
August 21th 2019397 K4 1 hour 20 min.
Stewed rhubarb
Stewed rhubarb
This is perhaps the best known use of rhubarb, and can be used as the basis for other recipes.
October 13th 2010306 K4.4 55 min.
Rillons de Tours
Rillons de Tours
Rillons de Tours (a town in the West of France, in the Loire valley) is a winter pork recipe. Bacon is cooked long and slow in lard and white wine until "confit". Rillons can be eaten like potted meat (rillettes) with bread, wine and pickled gherkins, but they can also be used instead of lardons in a recipe.
July 30th 2016241 K4.4 2 hours 20 min.
Black sesame flan
Black sesame flan
Here's a very original flan recipe: the addition of black sesame paste to the mixture gives it an amazing taste and color.
July 30th 202343 K 1 hour 35 min.
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
February 21th 2011341 K 14 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)

*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