White Bean Puree with Garlic Vinaigrette and Croutes

• 2 garlic cloves
• 1 teaspoon Dijon mustard
• 1 tablespoon red-wine vinegar
• 3 tablespoons extra-virgin olive oil
• 1/2 pound dried small white beans such as navy or pea
• 1 fresh thyme sprig
• 2 slices firm white sandwich bread, crusts removed
• 1/3 cup heavy cream
• 2 tablespoons extra-virgin olive oil
• Accompaniment: toasted baguette slices (croutes)
• Special equipment: a food mill fitted with large-holed disk

1. Blanch garlic in a small saucepan of boiling water 3 minutes, then drain and finely chop.
2. Transfer garlic to a bowl and whisk in mustard and vinegar.
3. Add 3 tablespoons oil in a stream, whisking until emulsified.
4. Season with salt and pepper.
5. Soak beans in water to cover by 2 inches in a large bowl at least 8 hours, then drain.
6. Simmer beans with thyme in fresh water to cover by 2 inches in a 3- to 4-quart saucepan, partially covered, until very tender, about 1 1/4 hours (some beans will fall apart).
7. Reserve 1 cup cooking liquid and drain beans, discarding thyme.
8. Crumble bread into a large bowl and stir in cream.
9. Force beans through food mill into moistened bread, then stir in oil.
10. Add reserved cooking liquid 1 tablespoon at a time for a spreadable consistency.
11. Season generously with salt and pepper.
12. Serve warm with vinaigrette spooned over puree.

garlic, mustard, redwine vinegar, extravirgin olive oil, white beans, thyme, bread, heavy cream, extravirgin olive oil, accompaniment, mill

Taken from www.epicurious.com/recipes/food/views/white-bean-puree-with-garlic-vinaigrette-and-croutes-104748 (may not work)