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White Bean Puree Recipe

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This recipe for White Bean Puree, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Morauer
Added: Saturday, July 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c dry Great Northern beans
1 onion, cut into 1/4 inch dice
1 rib of celery, cut into 1/4 inch dice
1 carrot, cut into 1/4 inch dice
2 cloves of garlic (1 smashed, 1 minced) and 1 bay leaf
2 sprigs fresh thyme plus 1 tsp thyme leaves
6 c chicken broth
Coarse salt and pepper, to taste
1/3 c heavy cream
Few drops extra-virgin olive oil

Directions:
Directions:
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.

2. Drain the beans; transfer to a 2 qt 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.

3. 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.

4. Puree the beans in a food processor, adding a few drops of oil. Adjust seasonings.

Number Of Servings:
Number Of Servings:
3 cups
Personal Notes:
Personal Notes:
Serve with Mediterranean Olives and toasted pita bread wedges.

 

 

 

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