Best White Bean Puree With Thyme Recipes

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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

WHITE BEAN PUREE



White Bean Puree image

Provided by Moira Hodgson

Categories     dinner, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 10

1 pound navy beans
3 cloves garlic, chopped coarsely (green part removed)
1 medium onion, chopped
1 tablespoon fresh thyme leaves
3 fresh sage leaves
Freshly ground pepper to taste
Coarse salt to taste
1 cup hot chicken stock (preferably homemade)
1 1/2 tablespoons extra-virgin olive oil
Leaves of fresh thyme for garnishing

Steps:

  • A day ahead, rinse the beans and pick them over, discarding any broken or discolored ones. Cover them with water and soak them overnight at room temperature.
  • On the day of serving, drain and change the water. Bring the beans to a boil, drain them and cover them with fresh water. Add the remaining ingredients, except the chicken stock, olive oil and thyme and simmer the beans until tender (one to two hours), stirring occasionally. Add more water if the beans start to get dry.
  • Place half the beans in a food processor. Add half a cup of the chicken stock. Puree the beans and correct seasoning. Repeat with the remaining beans and chicken stock.
  • Pour the puree into a serving dish and swirl the oil in on top. Garnish with a few leaves of fresh thyme.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 4 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 246 milligrams, Sugar 3 grams

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



White Bean Puree image

Provided by Molly O'Neill

Categories     weekday, side dish

Time 2h

Yield Four to six servings

Number Of Ingredients 7

1 pound Great Northern beans, soaked overnight and drained
2 bay leaves
3 cloves garlic, 2 crushed, 1 peeled and minced
4 sprigs fresh thyme
1 quart chicken broth, homemade or low-sodium canned
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste

Steps:

  • Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat to medium and simmer gently, uncovered, until the beans are soft, about 1 1/2 to 2 hours.
  • Transfer to a food processor and puree until smooth. Season to taste with salt and pepper. Serve with the lamb shanks.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 2 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 558 milligrams, Sugar 4 grams

BRUSCHETTA WITH WHITE BEAN PUREE



Bruschetta with White Bean Puree image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 8

3/4 cup white marrow beans (or other white beans), cooked and cooled, 1 cup cooking liquid reserved
2 tablespoons olive paste
2 tablespoons minced fresh thyme leaves, plus 6 sprigs fresh thyme, for garnish, optional
1/2 cup extra-virgin olive oil, plus more for drizzling
1/4 teaspoon gray salt
Fresh ground black pepper
1 loaf thick Italian bread
2 cloves garlic, peeled

Steps:

  • Puree the beans in a food processor until smooth, adding the reserved liquid, as necessary, for a finished consistency that is spread-able but not too thin. Add olive paste and thyme. Puree again, and while pureeing, add extra-virgin olive oil and season, to taste, with salt and pepper. Reserve, and garnish with sprigs of thyme, if desired.
  • Preheat the oven to 425 degrees F.
  • Cut a crispy Italian bread into thick slices. Toast or grill until light brown and crispy. Then swipe once with a clove of fresh garlic, drizzle with olive oil. Spread with the White Bean Puree. Finish with a pinch of gray salt and freshly ground black pepper, if desired.

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