ezRecipe-Zee: Cooking Recipe: How to make White Bean Puree

White Bean Puree

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Date Added:	February 29, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Sides / Condiments, Beans

Ingredients:

1 1/2 cups          dry Great Northern beans
1                   onion
1                   celery rib
1                   carrot
2                   garlic cloves
                    and 1 minced
1                   bay leaf
2     sprigs        fresh thyme
1     teaspoon      thyme leaves
6     cups          chicken broth
                    Coarse salt
                    Freshly-ground black pepper
1/3   cup           heavy cream
                    Few drops extra-virgin olive oil

Directions: one line for each direction. When saved the lines will be numbered.

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.
Drain the beans; transfer to a 2-quart 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.
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.
Puree the beans in a food processor, adding a few drops of oil. Adjust seasonings.
This recipe yields about 3 cups for 6 servings.
Nutritional Analysis Per 1/2-cup Serving: 220 calories, 29g carbohydrates, 12g protein, 7g fat, 15mg cholesterol.
Comments: This is an interesting alternative to potatoes. For the best flavor, try to find low-sodium chicken broth or use half water and half broth.

Nutrition Facts not Available

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Added On: February 29, 2008

* Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 02-24-2002