White Bean Puree

• 1 pound Great Northern beans, soaked overnight and drained
• 2 bay leaves
• 3 cloves garlic, 2 crushed, 1 peeled and minced
• 4 sprigs fresh thyme
• 1 quart chicken broth, homemade or low-sodium canned
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste

1. Combine all the ingredients in a large saucepan.
2. Bring to a boil, lower the heat to medium and simmer gently, uncovered, until the beans are soft, about 1 1/2 to 2 hours.
3. Transfer to a food processor and puree until smooth.
4. Season to taste with salt and pepper.
5. Serve with the lamb shanks.

beans, bay leaves, garlic, thyme, chicken broth, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/7064 (may not work)