Bean Puree

Ingredients

• 1 pound Great Northern beans, soaked several hours or overnight (change the water 3 or 4 times)
• 1 bay leaf
• 1 ½ cloves garlic, peeled and crushed
• 2 sprigs fresh thyme (or pinch dry)
• ½ cup white wine
• 4 cups canned chicken stock
• ½ cup olive oil
• ½ clove garlic, finely minced
• Salt and freshly ground black pepper to taste
• 1 to 2 tablespoons melted butter (optional)

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    361 calories; 15 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 8 grams dietary fiber; 3 grams sugars; 16 grams protein; 3 milligrams cholesterol; 181 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

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.
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.

2 hours