Purée à la Condé (Red Bean and Red Wine Purée)

Ingredients

• 400 grammes red haricot beans
• 1 litre and a half cold water
• 18 grammes salt
• 2 decilitres and a half red wine
• 1 bouquet garni
• 1 onion stuck with a clove
• 1 carrot cut in four
• butter

Instructions

1. Set the red haricot beans to cook with the cold water and the salt, and bring to the boil.
2. Skim thoroughly.
3. Add the boiling red wine, the bouquet garni, the onion stuck with a clove and the carrot cut in four, and let cook gently.
4. When the beans are well cooked, drain them and remove the bouquet, the onion and the carrot.
5. Pound finely and let down with the cooking liquor.
6. Pass through the tammy.
7. Butter at the moment.