Recipes White Bean Puree 5.0 (5,027) 2 Reviews Plus: More Recipes from F&W Editors By Robert Wiedmaier Robert Wiedmaier From dishwasher to Michelin-starred chef, Belgian-American Robert Wiedmaier operates restaurants in Washington, D.C., Virginia, Maryland, and New Jersey specializing in Belgian cuisine and mussels. The Restaurant Association of Metropolitan Washington (RAMW) named him D.C.'s 2012 Chef of the Year. 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