White bean pure

8 servings

Ingredients

QuantityIngredient
1poundsDried white beans such as Great Northern
1tablespoonOlive oil
2teaspoonsGarlic, minced
1mediumOnion, peeled and diced
1Carrot, peeled and diced
1cupChicken stock
Salt and pepper to taste
Grated nutmeg
1pinchCayenne pepper

Directions

In a large saucepan, cover the beans with 10 cups of cold water and bring to a boil over high heat. Lower the heat and simmer the beans for approximately 1 hour, stirring occasionally, until tender.

In a 12-inch saut pan, heat the olive oil over medium-low heat. Add the garlic, onion, and carrot and saut, stirring occasionally, for 5 minutes. Do not let the vegetables brown.

Add the cooked beans, chicken stock, and seasonings to the pan and simmer gently, stirring occasionally, for 5-10 minutes, until the vegetables are soft and the beans are hot.

Place the bean mixture in the bowl of a food processor and pure it.

You may have to do this in two batches. Transfer the pure to a bowl, taste and adjust seasonings. Serve in a bowl or casserole, or on a platter.

Note: This keeps well in the refrigerator for 2-3 days. Reheat either in a saut pan on top of the stove over gentle heat with a little stock or water, or place in a casserole, top with buttered crumbs if desired, and heat in a 375F oven for at least 30 minutes.

Sides by Melicia Phillips ISBN 0-517-59687-3 pg 44 Submitted By DIANE LAZARUS On 06-28-95