![White bean puree](https://cdn.statically.io/img/www.foodandwine.com/thmb/Q2KEhFCFly9XQn5PWvh8E7a12eA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/White-bean-puree-FT-RECIPE0524-fe5d16d41963409ba4a3b8d228e655d9.jpeg)
Food & Wine / Photo by Jason Donnelly / Food Styling by Holly Dreesman / Prop Styling by Addelyn Evans
Ingredients
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3 tablespoons unsalted butter
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1 small onion, finely diced
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1 garlic clove, minced
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1 thyme sprig
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2 (15-ounce) cans cannellini beans, drained and rinsed
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1 cup low-sodium chicken broth
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Kosher salt
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Freshly ground black pepper
Directions
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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.