White Bean Puree
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1pound Great Northern beans, soaked overnight and drained
- 2bay leaves
- 3cloves garlic, 2 crushed, 1 peeled and minced
- 4sprigs fresh thyme
- 1quart chicken broth, homemade or low-sodium canned
- ½teaspoon salt, plus more to taste
- 1teaspoon freshly ground pepper, plus more to taste
Nutritional analysis per serving (6 servings)
150 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 10 grams protein; 558 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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Preparation
- Step 1
Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat to medium and simmer gently, uncovered, until the beans are soft, about 1½ to 2 hours.
- Step 2
Transfer to a food processor and puree until smooth. Season to taste with salt and pepper. Serve with the lamb shanks.
Private Notes
Comments
I served this with Molly O'Neill's lamb shanks. Delicious. My only complaint was that the aroma of the beans was so fragrant by itself and when that was smothered by the lamb the aromas were lost. But very nice.
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