Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Dried white beans such as Great Northern |
| 1 tablespoon | Olive oil |
| 2 teaspoons | Garlic, minced |
| 1 medium | Onion, peeled and diced |
| 1 | Carrot, peeled and diced |
| 1 cup | Chicken stock |
| Salt and pepper to taste | |
| Grated nutmeg | |
| 1 pinch | Cayenne pepper |
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