L'Ambroisie's white beans with mustard and sage from The Paris Cookbook by Patricia Wells

  • sage
  • bay leaves
  • garlic
  • Dijon grain mustard
  • chicken stock
  • white beans

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on October 26, 2016

    I pressure cooked the beans which worked well (except for overcooking them because of inattentiveness). The beans were flavorful and nice. I don't really think the mustard added much to this. The flavor just wasn't complimentary or exciting enough.

  • sfcarole on February 14, 2015

    I made this recipe with dried beans and it was wonderfully creamy---just what you think of when you want those bistro-style beans to go with lamb or part of a veggie meal. It freezes very well too. One cup got lost in the back of the basement freezer (manual defrost so it stays really cold) for 4 years! After thawing and reheating I was dumbfounded to discover it was still creamy & flavorful.

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