White Bean Puree

Recipe Instructions 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.