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Ingredients
1 pound Great Northern beans, soaked overnight and drained
2 bay leaves
3 cloves garlic, 2 crushed, 1 peeled and minced
4 sprigs fresh thyme
1 quart chicken broth, homemade or low-sodium canned
½ teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
Nutritional analysis per serving (4 to 6 servings)
23 grams carbs; 5 milligrams cholesterol; 150 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 4 grams fiber; 558 milligrams sodium; 10 grams protein; 4 grams sugar
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
Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat to medium and simmer gently, uncovered, until the beans are soft, about 1 ½ to 2 hours.
- Step 2
Transfer to a food processor and puree until smooth. Season to taste with salt and pepper. Serve with the lamb shanks.
Private Notes
Comments
Now at 1.5 hours of simmering beans. They are still as hard as they were when I first put them on. I soaked them overnight. I just upped the heat and put the top on. Maybe I should have just bought a can and called it a day.
I served this with Molly O'Neill's lamb shanks. Delicious. My only complaint was that the aroma of the beans was so fragrant by itself and when that was smothered by the lamb the aromas were lost. But very nice.