Haricots Blancs


In France, I always have a good supply of tinned beans and lentils. They are invaluable when the house is full, as it takes no time to transform them into something delicious and, unlike fresh vegetables, they can be heated up and even frozen.


400g tin of haricot or cannellini beans, drained

250ml double cream

2 tsp Dijon mustard

2 tbsp chopped chives

2 tsp chopped tarragon leaves

salt and pepper



Tip the beans into a saucepan and add the other ingredients. Season really well and let the cream bubble up for a couple of minutes until it thickens a little. This can be reheated and is particularly good with pork.