Mashed White Beans

• 1 pound small navy beans
• 2 quarts water
• 10 garlic cloves
• 1 onion
• 4 tablespoons butter

1. Wash beans.
2. Put in large pot with water.
3. Peel garlic and chop cloves in half.
4. Peel onion and chop in half.
5. Add both to pot.
6. Bring beans to boil, then simmer, covered, until well cooked, at least 90 minutes.
7. Remove beans, onion and garlic from pot, saving liquid.
8. On high heat, cook liquid until reduced in half, almost to a glaze.
9. Mix beans, liquid and butter in food processor and puree.

navy beans, water, garlic, onion, butter

Taken from cooking.nytimes.com/recipes/4355 (may not work)