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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

White Bean Puree Recipe

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This recipe for White Bean Puree is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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