White Bean Puree

• 1 pound navy beans
• 3 cloves garlic, chopped coarsely (green part removed)
• 1 medium onion, chopped
• 1 tablespoon fresh thyme leaves
• 3 fresh sage leaves
• Freshly ground pepper to taste
• Coarse salt to taste
• 1 cup hot chicken stock (preferably homemade)
• 1 1/2 tablespoons extra-virgin olive oil
• Leaves of fresh thyme for garnishing

1. A day ahead, rinse the beans and pick them over, discarding any broken or discolored ones.
2. Cover them with water and soak them overnight at room temperature.
3. On the day of serving, drain and change the water.
4. Bring the beans to a boil, drain them and cover them with fresh water.
5. Add the remaining ingredients, except the chicken stock, olive oil and thyme and simmer the beans until tender (one to two hours), stirring occasionally.
6. Add more water if the beans start to get dry.
7. Place half the beans in a food processor.
8. Add half a cup of the chicken stock.
9. Puree the beans and correct seasoning.
10. Repeat with the remaining beans and chicken stock.
11. Pour the puree into a serving dish and swirl the oil in on top.
12. Garnish with a few leaves of fresh thyme.

beans, garlic, onion, thyme, sage, freshly ground pepper, salt, chicken, extravirgin olive oil, thyme

Taken from cooking.nytimes.com/recipes/9880 (may not work)