White Bean Puree
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1pound navy beans
- 3cloves garlic, chopped coarsely (green part removed)
- 1medium onion, chopped
- 1tablespoon fresh thyme leaves
- 3fresh sage leaves
- Freshly ground pepper to taste
- Coarse salt to taste
- 1cup hot chicken stock (preferably homemade)
- 1½tablespoons extra-virgin olive oil
- Leaves of fresh thyme for garnishing
Nutritional analysis per serving (8 servings)
234 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 9 grams dietary fiber; 3 grams sugars; 14 grams protein; 244 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
A day ahead, rinse the beans and pick them over, discarding any broken or discolored ones. Cover them with water and soak them overnight at room temperature.
- Step 2
On the day of serving, drain and change the water. Bring the beans to a boil, drain them and cover them with fresh water. Add the remaining ingredients, except the chicken stock, olive oil and thyme and simmer the beans until tender (one to two hours), stirring occasionally. Add more water if the beans start to get dry.
- Step 3
Place half the beans in a food processor. Add half a cup of the chicken stock. Puree the beans and correct seasoning. Repeat with the remaining beans and chicken stock.
- Step 4
Pour the puree into a serving dish and swirl the oil in on top. Garnish with a few leaves of fresh thyme.
Private Notes
Comments
How long will this puree keep in the fridge?
Julia Child recommends pureed navy beans to serve with roast duck. I had a can of Great Northern beans, so sautéed onion, garlic, celery in a saucepan, then added beans, chicken stock from Better than Bouillion, thyme, pepper. Pureed in a food processor. Not bad.
How do you use this dish? Side? Dip?
Side dish to something like pork roast, but it might work as a dip.
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