White Bean Puree

• 3 tablespoons unsalted butter
• 1 small onion, finely diced
• 1 garlic clove, minced
• 1 thyme sprig
• Two 15-ounce cans cannellini beans, drained and rinsed
• 1 cup low-sodium chicken broth
• Salt and freshly ground pepper

1. In a medium saucepan, melt the butter.
2. Add the onion, garlic and thyme sprig and cook over moderate heat, stirring a few times, until the onion is softened, about 7 minutes.
3. Add the beans and broth and simmer over moderately high heat until the broth is reduced by half, about 5 minutes; discard the thyme sprig.
4. Puree the bean mixture in a blender.
5. Season the puree with salt and pepper and serve hot.

unsalted butter, onion, garlic, thyme, cannellini beans, chicken broth, salt

Taken from www.foodandwine.com/recipes/white-bean-puree-robert-wiedmaier (may not work)