- 6
Ingredients
- 1 1 1 3/4 shell beans, shelled (about 1 3/4 cups shelled)
- 1 1 1 small onion, halved
- 3 to 4 3 to 4 4 large garlic cloves (to taste), peeled and crushed
- A bouquet garni made with a sprig each parsley and sage, and a bay leaf
- to to taste
- 1 1 10 russet potato, about 10 ounces, peeled and diced
- 6 6 1 6 tablespoons plus 1 teaspoon extra virgin olive oil
- 1/4 1/4 to 1/4 cup broth from the beans (more to taste)
- Freshly ground pepper
Preparation
Step 1
1. Combine the beans, onion, garlic, bouquet garni and potato in a heavy saucepan or soup pot. Add enough water to cover by two inches. Add salt, and bring to a simmer. Cover and simmer 40 to 45 minutes, or until the beans and potato are tender. Taste and adjust salt. Remove and discard the onion and the bouquet garni. Drain though a strainer or colander set over a bowl.
2. Add enough bean broth to get a moist puree, beginning with 1/4 cup and adding more as needed, and stir again to incorporate. Taste, adjust salt and add freshly ground pepper. Heat gently in the pot, stirring, and drizzle a little more olive oil over the top. Serve warm.
Advance preparation: You can make this up to a day ahead, but it will stiffen. Save some of the bean broth for thinning out when you reheat.