White Bean Puree


Plus: More Recipes from F&W Editors

Active Time:
10 mins
Total Time:
25 mins


  • 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


  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.

Related Articles