Bean Puree
- Total Time
- 2 hours
- Rating
- Notes
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Ingredients
- 1pound Great Northern beans, soaked several hours or overnight (change the water 3 or 4 times)
- 1bay leaf
- 1½cloves garlic, peeled and crushed
- 2sprigs fresh thyme (or pinch dry)
- ½cup white wine
- 4cups canned chicken stock
- ½cup olive oil
- ½clove garlic, finely minced
- Salt and freshly ground black pepper to taste
- 1 to 2tablespoons melted butter (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
216 calories; 21 grams fat; 4 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 664 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Put beans, bay leaf, crushed garlic, thyme, wine and broth in a large saucepan over medium heat. Bring to a boil. Reduce to a simmer. Simmer until beans are very tender, about 1 hour 45 minutes, adding more broth or water if needed to keep beans covered.
- Step 2
Remove from heat. Remove fresh thyme, if used, and bay leaf. Put beans with their liquid in a food processor. Puree until smooth. With machine running, slowly add olive oil and minced garlic. Season with salt and pepper. If puree is too thick, fold in butter or additional olive oil.
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