White Bean Puree With Thyme
Updated Oct. 12, 2023
- Total Time
- 25 hours
- Prep Time
- 24 hours
- Cook Time
- 1 hour
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Ingredients
- 2pounds navy beans
- 1clove garlic, peeled and minced, green part removed
- 1small onion, minced
- 2tablespoons hot chicken stock, preferably homemade
- 2tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper to taste
- Fresh thyme leaves to garnish
Nutritional analysis per serving (12 servings)
280 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 12 grams dietary fiber; 3 grams sugars; 17 grams protein; 204 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the beans in water to cover overnight. Drain and bring to boil in fresh water to cover with the garlic and onion. Cook for about 45 minutes or until tender.
- Step 2
Place the beans in a food processor with the chicken stock and puree until smooth (this is best done in two batches). Season to taste with salt and pepper. The recipe may be prepared ahead to this point and heated up when needed. To serve, place the beans in a bowl and sprinkle with thyme leaves. A little oil may be swirled on the top.
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