Ingredients for White Bean Puree
- White Beans
- Carrot
- Onion
- Celery Rib
- Fresh Thyme
- Garlic
- 4 cloves roasted garlic
- 1/4 cup olive oil
- Fresh Lemon Juice
- 1 teaspoon dried thyme
- Kosher Salt
- Cracked Black Pepper
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How to Make White Bean Puree
- In a large saucepot, combine 1 cup dried Great Northern beans (or cannellini beans), 1 large onion, chopped, 2 carrots, chopped, 2 celery stalks, chopped, 1 teaspoon dried thyme (or 2 sprigs fresh thyme tied together), and 1 bay leaf. Cover generously with water (about 6 cups).
- Bring to a boil, then reduce heat to low, cover, and simmer until beans are very tender, about 60-90 minutes. (Soaking beans for 4 hours before cooking significantly reduces cooking time.)
- Carefully remove the thyme bundle (if using fresh thyme) and bay leaf. Drain the beans, reserving about 1 cup of the cooking liquid.
- Transfer the cooked beans to a food processor along with 4 cloves roasted garlic, 2 tablespoons lemon juice, 1 teaspoon dried thyme, and a pinch of salt.
- Process until smooth, slowly adding 1/4 cup olive oil until the puree reaches your desired consistency.
- If the mixture is too thick, add reserved cooking liquid, a tablespoon at a time, until it reaches a smooth, spreadable consistency. Alternatively, use chicken stock for a richer flavor.
- Season with additional salt and freshly ground black pepper to taste. Serve warm or cold with toasted pita bread, crudités, and chips.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
3g
Fat
15g
Carbs
5g
