White Bean Puree

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  • Servings: 4


  • 3 tablespoons unsalted butter
  • 1 small onion, finely diced
  • 1 garlic clove, minced
  • 1 thyme sprig
  • Two 15-ounce cans cannellini beans, drained and rinsed
  • 1 cup low-sodium chicken broth
  • Salt and freshly ground pepper

How to make this recipe

  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.

Contributed By Published December 2009

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