Best White Bean Purée With Garlic Vinaigrette And Croutes Recipes

White Bean Puree image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 cloves garlic
2 cups chicken stock
2 cups canned white beans
2 tablespoons olive oil
2 teaspoons white wine vinegar
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
Hot pepper sauce

Steps:

In a saucepan, sweat the garlic in chicken stock. Add the beans and cook until heated through.
Transfer the mixture to a food processor or blender and puree with the remaining ingredients, except hot pepper sauce. Adjust seasoning, and add hot sauce, to taste. Keep warm until ready to serve.

White Bean Purée with Garlic Vinaigrette and Croutes image

Yield Makes 6 servings

Number Of Ingredients 14

For dressing
2 garlic cloves
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
3 tablespoons extra-virgin olive oil
For bean purée
1/2 pound dried small white beans such as navy or pea
1 fresh thyme sprig
2 slices firm white sandwich bread, crusts removed
1/3 cup heavy cream
2 tablespoons extra-virgin olive oil
Accompaniment: toasted baguette slices (croûtes)
Special Equipment
a food mill fitted with large-holed disk

Steps:

Make dressing:
Blanch garlic in a small saucepan of boiling water 3 minutes, then drain and finely chop. Transfer garlic to a bowl and whisk in mustard and vinegar. Add 3 tablespoons oil in a stream, whisking until emulsified. Season with salt and pepper.
Make bean purée:
Soak beans in water to cover by 2 inches in a large bowl at least 8 hours, then drain. Simmer beans with thyme in fresh water to cover by 2 inches in a 3- to 4-quart saucepan, partially covered, until very tender, about 1 1/4 hours (some beans will fall apart). Reserve 1 cup cooking liquid and drain beans, discarding thyme.
Crumble bread into a large bowl and stir in cream. Force beans through food mill into moistened bread, then stir in oil. Add reserved cooking liquid 1 tablespoon at a time for a spreadable consistency. Season generously with salt and pepper.
Serve warm with vinaigrette spooned over purée.