White Bean Puree
By á-170456
Ingredients
- 1 1/2 cups dry Great Northern beans
- 1 onion cut 1/4" dice
- 1 celery rib cut 1/4" dice
- 1 carrot cut 1/4" dice
- 2 garlic cloves 1 smashed, and 1 minced
- 1 bay leaf
- 2 sprigs fresh thyme plus
- 1 teaspoon thyme leaves
- 6 cups chicken broth
- Coarse salt to taste
- Freshly-ground black pepper to taste
- 1/3 cup heavy cream
- Few drops extra-virgin olive oil
Details
Servings 3
Preparation
Step 1
Soak the beans overnight. Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour.
Drain the beans; transfer to a 2-quart pot with the diced onion, celery, carrot, smashed garlic, bay leaf, thyme sprigs, 5 cups of broth, salt, and pepper to taste. Bring to a boil. Lower the heat; simmer until beans are very tender, about 90 minutes. If the mixture becomes dry, add some of the remaining broth.
Drain the beans; discard the thyme sprigs and bay leaf. Warm the beans in a pan over medium heat. Add the cream, thyme leaves, minced garlic, salt, and pepper. Let simmer. Cook until the cream is reduced and is almost dry on the beans, about 4 to 5 minutes.
Puree the beans in a food processor, adding a few drops of oil. Adjust seasonings.
This recipe yields about 3 cups for 6 servings.
Nutritional Analysis Per 1/2-cup Serving: 220 calories, 29g carbohydrates, 12g protein, 7g fat, 15mg cholesterol.
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