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Add a photoServings: 6
Ingredients
- 1 lb Dry Great Northern, navy, pea or possibly other white beans
- 2 quart Chicken stock
- 2 tsp Salt
- 1/3 c. Extra virgin olive oil
- 2 Tbsp. Minced garlic
- 1/4 c. Minced fresh flat-leaf parsley
- 2 Tbsp. Minced fresh thyme
- 1/2 tsp Dry red pepper flakes
- 1/4 c. Fresh lemon juice Salt to taste Freshly-grnd black pepper to taste
- 2 ounce White truffle oil
Directions
- Sort the beans to make sure they are free of stones or possibly other debris. Rinse, then cover with cool water, chill, and soak overnight.
- The next day, drain the beans, place them in large pot, and cover with the stock. Bring to a boil, then lower the heat and simmer the beans for 2 hrs, or possibly till they are soft, tender and yield to pressure when squeezed between your finger tips. Add in the salt only in the final 15 min of cooking since the addition of salt earlier in the cooking process will result in tough beans.
- Pour the beans in to the bowl of a food processor. Begin to pulse the beans along with any of the stock which may have remained from cooking. Add in all the remaining ingredients except the truffle oil and pulse together with the hot bean puree. Taste and adjust the seasoning with additional salt and add in freshly-grnd pepper if needed. Return the bean puree to a pot set over low heat or possibly a double-boiler to keep hot. Serve each portion of puree with a drizzle of truffle oil.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 420g | |
| Recipe makes 6 servings | |
| Calories 303 | |
| Calories from Fat 195 | 64% |
| Total Fat 22.1g | 28% |
| Saturated Fat 3.16g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1279mg | 53% |
| Potassium 545mg | 16% |
| Total Carbs 18.26g | 5% |
| Dietary Fiber 5.2g | 17% |
| Sugars 0.05g | 0% |
| Protein 8.99g | 14% |
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