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1
If time allows, soak the beans overnight or for several hours, then drain.
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2
(If not, proceed, but expect cooking time to be somewhat longer.)
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3
Combine the beans with the onion, carrot, garlic cloves, and thyme with water to cover in a pot over medium-high heat.
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4
Bring to a boil, then partially cover and adjust the heat so the mixture simmers steadily.
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5
Cook until the beans are very tender, at least 45 minutes and possibly twice that long; add water as necessary.
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6
Drain the beans, reserving their cooking liquid.
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7
Cool slightly, then puree in a food mill or food processor, using only as much of the reserved liquid as necessary to make a smooth puree.
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8
Put about half the oil in a nonstick skillet over medium heat.
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9
Add the beans and stir, adding the minced garlic along with salt and pepper to taste.
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10
When the mixture is smooth and hot and the rawness of the garlic is gone, turn off the heat.
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11
Stir in the remaining olive oil and at least a tablespoon of lemon juice.
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12
Taste and adjust the seasoning, garnish, and serve.
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13
Also great with roasted meats: In step 3, substitute 4 tablespoons (1/2 stick) butter for the olive oil and 1 tablespoon minced shallot for the garlic.
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14
Stir in 1/4 cup heavy cream in place of the lemon juice.
