Plus: Beans 101: How to Cook Any Bean More Recipes from F&W Editors
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.
The puree can be refrigerated for up to 3 days. Reheat gently.
Not much flavour and runnier than I expected. Had to add more beans and herbs to make it thick enough to serve as a side dish.
