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White Bean Puree

  • ACTIVE: 10 MIN
  • FAST
  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.