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Method :
Soak
the beans overnight in plenty of cold water in a large saucepan. Drain the
beans, then tip them back into the pan. Add the stock and bouquet garni.
Bring to the boil, cover and simmer gently for about 75-90 minutes or
until the beans are just tender; do not cook them until they begin to
break.
Drain
the beans. While they are still warm, stir in the mayonnaise, parsley and
onion. Leave to cool for at least 2 hours before serving. If the dressing
is then a little too thick when the beans have cooked, stir in the milk or
cream.
Serves 6
You can use canned beans for this, but the
flavor is definitely superior if you cook the dried beans in stock and
turn them in the dressing while warm.
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