Time 1 hour 50 minutes
Yields Serves 6

Cover the beans in plenty of cold water and soak overnight. Drain and rinse.


Place the beans in a large pot. Add the onion studded with the cloves holding in place the parsley and bay leaf. Add 1 tablespoon of salt and enough water to cover. Bring the pot to a boil and let simmer until the beans are tender, about an hour and a half.


Using a slotted spoon, remove the beans from the pot. Discard the onion and all but 1 cup of the cooking liquid. Rinse out the pot, then return the beans and the one cup of cooking liquor to the pot.


Add the corn and cook rapidly on high heat until tender, about 3 to 5 minutes. Stir in the cream with remaining 1 teaspoon of salt and pepper to taste. Stir continuously until thickened slightly, then add the butter in pieces. Check the seasoning and serve immediately.

This recipe was adapted by Jeremy Lee, head chef of the Blue Print Cafe in London, from a recipe by James Beard. Serve it with ham or game.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.