White Bean Puree With Thyme

• 2 pounds navy beans
• 1 clove garlic, peeled and minced, green part removed
• 1 small onion, minced
• 2 tablespoons hot chicken stock, preferably homemade
• 2 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper to taste
• Fresh thyme leaves to garnish

1. Soak the beans in water to cover overnight.
2. Drain and bring to boil in fresh water to cover with the garlic and onion.
3. Cook for about 45 minutes or until tender.
4. Place the beans in a food processor with the chicken stock and puree until smooth (this is best done in two batches).
5. Season to taste with salt and pepper.
6. The recipe may be prepared ahead to this point and heated up when needed.
7. To serve, place the beans in a bowl and sprinkle with thyme leaves.
8. A little oil may be swirled on the top.

navy beans, clove garlic, onion, chicken, extravirgin olive oil, salt, thyme

Taken from cooking.nytimes.com/recipes/8561 (may not work)