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White Bean Puree

Ingredients
  Dried white navy beans 1 Pound, rinsed and soaked
  Carrot 1 , scrubbed
  Onion 1 , peeled
  Bouquet garni 1
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Light cream 1⁄2 Cup (8 tbs)
  Freshly ground pepper To Taste
  Salt To Taste
  Chopped fresh chives 2 Tablespoon (For Garnish)
Directions

In stockpot, bring beans, carrot, onion, and bouquet garni to a boil in enough cold water to cover, and simmer for 1 1/2 to 2 hours or until beans are tender.
Drain, remove bouquet garni, carrot, and onion and place beans in food processor and puree.
Place in saucepan over low heat; add butter and cream and blend.
Heat until wanned through; garnish with chives and serve immediately.

Recipe Summary

Cuisine: 
Mediterranean
Method: 
Blending

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