White Bean Puree

• 1 1/2 cups dry Great Northern beans
• 1 onion, cut into 1/4-inch dice
• 1 rib of celery, cut into 1/4-inch dice
• 1 carrot, cut into 1/4-inch dice
• 2 cloves of garlic (1 smashed and 1 minced) and 1 bay leaf
• 2 sprigs fresh thyme plus 1 teaspoon thyme leaves
• 6 cups chicken broth
• Coarse salt and pepper, to taste
• 1/3 cup heavy cream
• Few drops extra-virgin olive oil

1. 1.
2. Soak the beans overnight.
3. Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour.
4. 2.
5. Drain the beans; transfer to a 2-quart pot with the diced onion, celery, carrot, smashed garlic, bay leaf, thyme sprigs, 5 cups of broth, salt, and pepper to taste.
6. Bring to a boil.
7. Lower the heat; simmer until beans are very tender, about 90 minutes.
8. If the mixture becomes dry, add some of the remaining broth.
9. 3.
10. Drain the beans; discard the thyme sprigs and bay leaf.
11. Warm the beans in a pan over medium heat.
12. Add the cream, thyme leaves, minced garlic, salt, and pepper.
13. Let simmer.
14. Cook until the cream is reduced and is almost dry on the beans, about 4 to 5 minutes.
15. 4.
16. Puree the beans in a food processor, adding a few drops of oil.
17. Adjust seasonings.

dry great northern beans, onion, celery, carrot, garlic, thyme, chicken broth, salt, heavy cream, few drops

Taken from www.epicurious.com/recipes/food/views/white-bean-puree-106251 (may not work)