About This Recipe
Note: You can even skip the puréeing step and have yourself a bowl of fragrant white beans positively begging for a Roman-style artichoke to plunk down on top of them.
- 1/2 lb (225 g) dry navy, flageolet, or cannellini beans
- 2 garlic cloves, smashed
- 1/2 tsp salt
- 1 small onion, chopped
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 4 sage leaves, chopped
- 1 bay leaf
- 1/2 cup (120 ml) vegetable stock
- 4 Tbsp (60 ml) olive oil, divided
- Sprigs of fresh thyme, chopped fresh parsley or oregano for garnish
- Freshly ground black pepper
Step 1Pick over the beans and then put them in a bowl, adding a pinch of salt and enough water to cover them by a couple of inches (5 cm). Let them sit out at room temperature overnight. The next day, drain them and put them in a pot with enough water to just cover them and add the garlic, salt, and onion, plus the thyme, sage, and bay leaf. Bring it to a boil, lower the heat to a gentle bubble, and cover the pot. Cook them until tender, about 45 minutes, checking now and then to make sure there’s enough water to keep the beans from drying out.
Step 2Remove the bay leaf and put the beans in a food processor with the stock and 2 Tbsp of the olive oil. Blend until smooth, scraping down the sides a couple of times. Serve right away, drizzled with the remaining 2 Tbsp olive oil and garnished with herbs and a few twists of pepper.
Substitutions: Other beans, lentils, and field peas also make lovely purées
Level Up: Add a hunk of parmesan rind to the bean pot for added umami