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Parker House Inn
Bed and Breakfast

Quechee, Vermont

Specialty Recipe

Parisian Beans Recipe

Fabulous with lamb!

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

Drain beans and rinse thoroughly. Combine first three ingredients in a large sauté 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.

Serves: 4

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