White Bean Puree

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	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 sections		Fresh thyme - plus
1 teaspoon	5ml	Thyme leaves
6 cups	1422ml	Chicken broth
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
1/3 cup	78ml	Heavy cream
		Few drops extra-virgin olive oil

Recipe Instructions

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.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 02-24-2002 - S(Reformatted for MC6): - 07-30-2002 by Joe Comiskey - [email protected]

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