White Bean Puree with Truffle

• 1/3 cup dried white beans, picked over and soaked (see Notes)
• 2 teaspoons olive oil
• 1 teaspoon plus 1 tablespoon white truffle oil
• 2 cloves garlic, minced
• 1/4 ounce white truffle, thinly sliced (optional)
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon freshly ground black pepper
• Toast (optional)
• 1 teaspoon finely chopped fresh herbs, such as parsley or chives

1. Rinse and drain the beans.
2. Place in a heavy saucepan, add enough cold water to cover by about 2 inches, and bring to a boil over high heat.
3. Skim the foam from the surface, reduce the heat, and simmer, stirring from time to time, until they are tender and easily break when pinched between 2 fingers, 1 to l 1/2 hours.
4. Heat the olive oil and 1 teaspoon white truffle oil in a very small saute pan.
5. Over medium heat, add the garlic and saute until soft but not burned, about 4 minutes.
6. Set aside.
7. Drain the beans, reserving the cooking liquid.
8. Place the beans in a food processor with 2 tablespoons of the cooking liquid, the white truffle (if using), the remaining 1 tablespoon white truffle oil, the garlic with its oil, salt, and pepper and puree until a bit thicker than mashed potatoes.
9. Set aside some cooking liquid to thin out the puree just before serving.
10. (Covered, the puree will keep 3 days in the refrigerator.
11. Bring the puree to room temperature.
12. Adjust the consistency by adding cooking liquid.
13. Spoon the puree onto toast, if desired, or onto a plate.
14. Garnish with chopped fresh herbs.

white beans, olive oil, truffle oil, garlic, white truffle, kosher, freshly ground black pepper, fresh herbs

Taken from www.cookstr.com/recipes/white-bean-puree-with-truffle (may not work)