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 Basic preparation

 For Dry Beans :
Soak them overnight (about 10 hours) in cold water. Throw the water away and bring to the boil in fresh water. Cook them on a low heat for about one hour.  Salt them half way through cooking. Pressure-cooking:  After soaking, cook for 30 minutes.
Portions:  60 to 80 grams per person (they double in volume during soaking…)

For Fresh Beans :
These may be either freshly shelled or taken out of the deep freeze.  Do not soak them. Blanche them, i.e. start in cold water and bring them to the boil rapidly. Rinse them in cold water, then cook them on a low heat, as for dried beans, for about 30 to 45 minutes.
Portions: 120 to 160 g per person

Whichever way you cook them, the beans should melt in the mouth; they should not be crunchy, or split, or be in a purée.
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of Pierre Perret		 Salad
of Tarbais