White Bean Puree Recipe
1 can white beans
1/2 medium onion, diced
3 garlic cloves, rough dice
1 sprig of thyme
Salt, preferably kosher salt, to taste
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 cups vegetable stock
Freshly ground pepper to taste
1. Sauté the onion in olive oil for 5 – 7 minutes. Add garlic and sauté for 2 minutes. Salt and pepper to taste. Drain the beans, rinse thoroughly and transfer to saucepan. Add the vegetable stock and thyme sprig (whole). Bring to a boil. Reduce the heat, cover and simmer until liquid reduces by half. Let beans cool then drain through a strainer set over a bowl. Make sure to discard the thyme sprig.
2. Puree the white beans in a food processor fitted with the steel blade. Add 2 tablespoons of the saved broth, 2 tablespoons of the olive oil, salt to taste and the lemon juice. Puree again. Taste and adjust the salt. Add more of the bean broth for a creamier consistency; the mixture should be like moist hummus.
3. Serve on a crostini. Garnish with arugula and a drizzle of truffle oil to add an earthy and savory finish.