White Bean Purée with Garlic Vinaigrette and Croutes

Name: White Bean Purée with Garlic Vinaigrette and Croutes
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 6
Cuisine: Global
Ingredients: 1 slice Accompaniment: toasted baguette (croûtes); 1 teaspoon Dijon mustard; 2 garlic cloves; 79 milliliters heavy cream; 227 grams dried small white beans such as navy or pea; 2 Tbsps extra-virgin olive oil; 1 Tbsp red-wine vinegar; 1 fresh thyme sprig; 2 slices firm white sandwich bread, crusts removed

White Bean Purée with Garlic Vinaigrette and Croutes is a vegetarian side dish. One serving contains 179 calories, 5g of protein, and 10g of fat. This recipe serves 6. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes roughly 75 hours. A mixture of accompaniment: baguette, beans such as navy, sandwich bread, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Blanch garlic in a small saucepan of boiling water 3 minutes, then drain and finely chop.

Ingredients you will need

Garlic

Water

Equipment you will use

Sauce Pan

Transfer garlic to a bowl and whisk in mustard and vinegar.

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Mustard

Vinegar

Garlic

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Whisk

Bowl

Add 3 tablespoons oil in a stream, whisking until emulsified. Season with salt and pepper.

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Salt And Pepper

Cooking Oil

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Whisk

Soak beans in water to cover by 2 inches in a large bowl at least 8 hours, then drain. 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). Reserve 1 cup cooking liquid and drain beans, discarding thyme.

Ingredients you will need

Beans

Thyme

Water

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Sauce Pan

Bowl

Crumble bread into a large bowl and stir in cream. Force beans through food mill into moistened bread, then stir in oil.

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Beans

Bread

Cream

Cooking Oil

Equipment you will use

Bowl

Add reserved cooking liquid 1 tablespoon at a time for a spreadable consistency. Season generously with salt and pepper.

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Salt And Pepper

Serve warm with vinaigrette spooned over purée.

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Vinaigrette

·Beans can soak up to 1 day.·Purée may be made 1 day ahead and chilled, its surface covered with plastic wrap. Bring to room temperature, then reheat over low heat, stirring.

Ingredients you will need

Beans

Wrap