Bean Puree Recipe

Name: Bean Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Great Northern beans, soaked several hours or overnight (change the water 3 or 4 times); 1 bay leaf; 1 1/2 cloves garlic, peeled and crushed; 2 sprigs fresh thyme (or pinch dry); 1/2 cup white wine; 4 cups canned chicken stock; 1/2 cup olive oil; 1/2 clove garlic, finely minced; Salt and freshly ground black pepper to taste; 1 to 2 tablespoons melted butter (optional)

Servings: persons

1
Put beans, bay leaf, crushed garlic, thyme, wine and broth in a large saucepan over medium heat.
2
Bring to a boil.
3
Reduce to a simmer.
4
Simmer until beans are very tender, about 1 hour 45 minutes, adding more broth or water if needed to keep beans covered.
5
Remove from heat.
6
Remove fresh thyme, if used, and bay leaf.
7
Put beans with their liquid in a food processor.
8
Puree until smooth.
9
With machine running, slowly add olive oil and minced garlic.
10
Season with salt and pepper.
11
If puree is too thick, fold in butter or additional olive oil.

989

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound Great Northern beans, soaked several hours or overnight (change the water 3 or 4 times), 1 bay leaf, 1 1/2 cloves garlic, peeled and crushed, 2 sprigs fresh thyme (or pinch dry), and more.

Yes, Bean Puree falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions