Bean Puree

Name: Bean Puree
Ingredients: 1 pound Great Northern beans, soaked several hours or overnight (change the water 3 or 4 times); 1 bay leaf; 1 1/2 cloves garlic, peeled and crushed; 2 sprigs fresh thyme (or pinch dry); 1/2 cup white wine; 4 cups canned chicken stock; 1/2 cup olive oil; 1/2 clove garlic, finely minced; Salt and freshly ground black pepper to taste; 1 to 2 tablespoons melted butter (optional)

10 ingredients

11 steps

Ingredients

1 pound Great Northern beans, soaked several hours or overnight (change the water 3 or 4 times)
1 bay leaf
1 1/2 cloves garlic, peeled and crushed
2 sprigs fresh thyme (or pinch dry)
1/2 cup white wine
4 cups canned chicken stock
1/2 cup olive oil
1/2 clove garlic, finely minced
Salt and freshly ground black pepper to taste
1 to 2 tablespoons melted butter (optional)

Directions

1

Put beans, bay leaf, crushed garlic, thyme, wine and broth in a large saucepan over medium heat.
2

Bring to a boil.
3

Reduce to a simmer.
4

Simmer until beans are very tender, about 1 hour 45 minutes, adding more broth or water if needed to keep beans covered.
5

Remove from heat.
6

Remove fresh thyme, if used, and bay leaf.
7

Put beans with their liquid in a food processor.
8

Puree until smooth.
9

With machine running, slowly add olive oil and minced garlic.
10

Season with salt and pepper.
11

If puree is too thick, fold in butter or additional olive oil.