Recipes White Bean Puree 5.0 (5,026) 1 Review Plus: More Recipes from F&W Editors By Robert Wiedmaier Robert Wiedmaier From dishwasher to Michelin-starred Belgian-American chef, Robert Wiedmaier operates 11 restaurants in Washington, D.C., Virginia, Maryland, and Atlantic City and is known for creating dishes involving Belgian cuisine, specifically mussels. Food & Wine's Editorial Guidelines Updated on October 22, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 10 mins Total Time: 25 mins Yield: 4 Ingredients 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 Directions 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. Rate it Print