White Bean Puree

5.0
(5,028)
3 Reviews

Have the dip or base for protein ready in 15 minutes with six ingredients and seasoning.

By
Robert Wiedmaier
Robert Wiedmaier

From dishwasher to Michelin-starred chef, Belgian-American Robert Wiedmaier operates restaurants in Washington, D.C., Virginia, Maryland, and New Jersey specializing in Belgian cuisine and mussels. The Restaurant Association of Metropolitan Washington (RAMW) named him D.C.'s 2012 Chef of the Year.

Food & Wine's Editorial Guidelines
Updated on May 7, 2024
White bean puree
Photo:

Food & Wine / Photo by Jason Donnelly / Food Styling by Holly Dreesman / Prop Styling by Addelyn Evans
Active Time:
10 mins
Total Time:
25 mins
Servings:
4
Cook Mode (Keep screen awake)

Ingredients

  • 3 tablespoons unsalted butter

  • 1 small onion, finely diced

  • 1 garlic clove, minced

  • 1 thyme sprig

  • 2 (15-ounce) cans cannellini beans, drained and rinsed

  • 1 cup low-sodium chicken broth

  • Kosher salt

  • Freshly ground black pepper

Directions

  1. In a medium saucepan, melt the butter. Add the onion, garlic and thyme sprig and cook over moderate heat, stirring a few times, until the onion is softened, about 7 minutes. Add the beans and broth and simmer over moderately high heat until the broth is reduced by half, about 5 minutes; discard the thyme sprig. Puree the bean mixture in a blender. Season the puree with salt and pepper and serve hot.

Make ahead

The puree can be refrigerated for up to 3 days. Reheat gently.

Originally appeared: December 2009

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