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Ingredients
1 pound Great Northern beans, soaked several hours or overnight (change the water 3 or 4 times)
1 bay leaf
1 ½ cloves garlic, peeled and crushed
2 sprigs fresh thyme (or pinch dry)
½ cup white wine
4 cups canned chicken stock
½ cup olive oil
½ clove garlic, finely minced
Salt and freshly ground black pepper to taste
1 to 2 tablespoons melted butter (optional)
Nutritional analysis per serving
2 grams carbs; 11 milligrams cholesterol; 216 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 21 grams fat; 664 milligrams sodium; 1 gram protein; 1 gram 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
Put beans, bay leaf, crushed garlic, thyme, wine and broth in a large saucepan over medium heat. Bring to a boil. Reduce to a simmer. Simmer until beans are very tender, about 1 hour 45 minutes, adding more broth or water if needed to keep beans covered.
- Step 2
Remove from heat. Remove fresh thyme, if used, and bay leaf. Put beans with their liquid in a food processor. Puree until smooth. With machine running, slowly add olive oil and minced garlic. Season with salt and pepper. If puree is too thick, fold in butter or additional olive oil.
Private Notes
Comments
Adding wine at the beginning makes the water acidic, which prolongs cooking times. Add a pinch of baking soda to the water at the start of cooking if your water is naturally acidic. Add the wine once the beans are tender.