White Bean Puree with Garlic Vinaigrette and Croutes Recipe

Name: White Bean Puree with Garlic Vinaigrette and Croutes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves; 1 teaspoon Dijon mustard; 1 tablespoon red-wine vinegar; 3 tablespoons extra-virgin olive oil; 1/2 pound dried small white beans such as navy or pea; 1 fresh thyme sprig; 2 slices firm white sandwich bread, crusts removed; 1/3 cup heavy cream; 2 tablespoons extra-virgin olive oil; Accompaniment: toasted baguette slices (croutes); Special equipment: a food mill fitted with large-holed disk

Servings: persons

2 garlic cloves
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
3 tablespoons extra-virgin olive oil
1/2 pound dried small white beans such as navy or pea
1 fresh thyme sprig
2 slices firm white sandwich bread, crusts removed
1/3 cup heavy cream
2 tablespoons extra-virgin olive oil
Accompaniment: toasted baguette slices (croutes)
Special equipment: a food mill fitted with large-holed disk

1
Blanch garlic in a small saucepan of boiling water 3 minutes, then drain and finely chop.
2
Transfer garlic to a bowl and whisk in mustard and vinegar.
3
Add 3 tablespoons oil in a stream, whisking until emulsified.
4
Season with salt and pepper.
5
Soak beans in water to cover by 2 inches in a large bowl at least 8 hours, then drain.
6
Simmer beans with thyme in fresh water to cover by 2 inches in a 3- to 4-quart saucepan, partially covered, until very tender, about 1 1/4 hours (some beans will fall apart).
7
Reserve 1 cup cooking liquid and drain beans, discarding thyme.
8
Crumble bread into a large bowl and stir in cream.
9
Force beans through food mill into moistened bread, then stir in oil.
10
Add reserved cooking liquid 1 tablespoon at a time for a spreadable consistency.
11
Season generously with salt and pepper.
12
Serve warm with vinaigrette spooned over puree.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 garlic cloves, 1 teaspoon Dijon mustard, 1 tablespoon red-wine vinegar, 3 tablespoons extra-virgin olive oil, and more.

Yes, White Bean Puree with Garlic Vinaigrette and Croutes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

White Bean Puree with Garlic Vinaigrette and Croutes

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