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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
Recipes with White Bean Puree
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Directions: Place beans in large pot. Cover with water and soak overnight.
Drain beans and transfer to large saucepan. Add 5 cups chicken broth,
onion, carrot, celery, smashed garlic, rosemary sprigs, and bay leaf.
Bring to boil. Reduce heat to medium-low, partially cover, and simmer
until beans are very tender, about 1 hour 15 minutes. If mixture gets too
dry, add more chicken broth by 1/4 cupfuls.
Drain beans, discarding bay leaf and rosemary sprigs. Return to pot. Stir
in cream and minced garlic. Bring mixture to simmer. Transfer bean
mixture to processor; add oil and puree until smooth.
(Can be made 1 day ahead. Cover and refrigerate.)
Contributor: Bon Appetit September 2004 p 65
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