My F&W
quick save (...)

White Bean Puree

  • ACTIVE: 10 MIN
  • TOTAL TIME: 25 MIN
  • SERVINGS: 4
  • FAST
  • MAKE-AHEAD
  1. 3 tablespoons unsalted butter
  2. 1 small onion, finely diced
  3. 1 garlic clove, minced
  4. 1 thyme sprig
  5. Two 15-ounce cans cannellini beans, drained and rinsed
  6. 1 cup low-sodium chicken broth
  7. Salt and freshly ground pepper
  1. In a medium saucepan, melt the butter. Add the onion, garlic and thyme sprig and cook over moderate heat, stirring a few times, until the onion is softened, about 7 minutes. Add the beans and broth and simmer over moderately high heat until the broth is reduced by half, about 5 minutes; discard the thyme sprig. Puree the bean mixture in a blender. Season the puree with salt and pepper and serve hot.
Make Ahead The puree can be refrigerated for up to 3 days. Reheat gently.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.