Best Pureed White Beans With Roast Garlic And Olive Oil Recipes

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WHITE BEAN PURéE



White Bean Purée image

Categories     Condiment/Spread     Food Processor     Bean     Side     Legume     Parade     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 3 cups

Number Of Ingredients 10

1 1/2 cups dry Great Northern beans
1 onion, cut into 1/4-inch dice
1 rib of celery, cut into 1/4-inch dice
1 carrot, cut into 1/4-inch dice
2 cloves of garlic (1 smashed and 1 minced) and 1 bay leaf
2 sprigs fresh thyme plus 1 teaspoon thyme leaves
6 cups chicken broth
Coarse salt and pepper, to taste
1/3 cup heavy cream
Few drops extra-virgin olive oil

Steps:

  • 1. Soak the beans overnight. Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour.
  • 2. Drain the beans; transfer to a 2-quart pot with the diced onion, celery, carrot, smashed garlic, bay leaf, thyme sprigs, 5 cups of broth, salt, and pepper to taste. Bring to a boil. Lower the heat; simmer until beans are very tender, about 90 minutes. If the mixture becomes dry, add some of the remaining broth.
  • 3. Drain the beans; discard the thyme sprigs and bay leaf. Warm the beans in a pan over medium heat. Add the cream, thyme leaves, minced garlic, salt, and pepper. Let simmer. Cook until the cream is reduced and is almost dry on the beans, about 4 to 5 minutes.
  • 4. Puree the beans in a food processor, adding a few drops of oil. Adjust seasonings.

WHITE BEAN PUREE WITH THYME



White Bean Puree With Thyme image

Provided by Moira Hodgson

Categories     project, side dish

Time P1DT1h

Yield 10 to 12 servings

Number Of Ingredients 7

2 pounds navy beans
1 clove garlic, peeled and minced, green part removed
1 small onion, minced
2 tablespoons hot chicken stock, preferably homemade
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
Fresh thyme leaves to garnish

Steps:

  • Soak the beans in water to cover overnight. Drain and bring to boil in fresh water to cover with the garlic and onion. Cook for about 45 minutes or until tender.
  • Place the beans in a food processor with the chicken stock and puree until smooth (this is best done in two batches). Season to taste with salt and pepper. The recipe may be prepared ahead to this point and heated up when needed. To serve, place the beans in a bowl and sprinkle with thyme leaves. A little oil may be swirled on the top.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 3 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 0 grams, Sodium 202 milligrams, Sugar 3 grams

TUSCAN BEAN AND ROASTED GARLIC PURéE



Tuscan Bean and Roasted Garlic Purée image

Categories     Bean     Garlic     Appetizer     Side     Cocktail Party     Summer     Poker/Game Night     Potluck     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 5 cups

Number Of Ingredients 9

1 pound dried Great Northern beans
2 large garlic heads, unpeeled
4 tablespoons olive oil
5 cups water
3 14 1/2-ounce cans low-salt chicken broth
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped garlic
2 tablespoons fresh lemon juice

Steps:

  • Place beans in large pot. Add enough water to cover beans by 2 inches. Soak beans overnight. Drain well.
  • Preheat oven to 350°F. Place garlic heads in small dish. Drizzle with 1 tablespoon oil. Wrap dish in foil. Bake until garlic is very tender and golden brown, about 1 hour 15 minutes. Remove garlic from oven. Cool; peel garlic cloves.
  • Place beans, 5 cups water, broth, sage, rosemary and 1 tablespoon chopped garlic in large pot. Bring to boil. Reduce heat and simmer uncovered until beans are tender, about 1 hour 20 minutes. Drain beans, reserving cooking liquid.
  • Combine beans, roasted garlic, remaining 3 tablespoons oil and lemon juice in processor. Blend until coarse puree forms. Thin to desired consistency with some reserved cooking liquid. Season with salt and pepper.

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