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Roasted garlic and thyme turn plain white beans into a perfect accompaniment for robust lamb. A little cream gives the puree a rich flavor and a pleasing texture. For an even richer puree, warm 1/4 cup mascarpone with 1/4 cup milk and use that in place of the cream.
- 2 cups dried white beans, such as Great Northern, soaked overnight in cold water and drained
- 1 whole head garlic
- 1 tablespoon olive oil
- 1/2 teaspoon chopped fresh thyme
- 1/2 cup heavy cream, warmed
- 1 3/4 teaspoons salt
- Freshly ground black pepper to taste
Put the drained beans in a large saucepan and add water to cover the beans by 3 inches. Bring to a boil, cover, and simmer until very tender, 1 to 1 1/2 hours. Meanwhile, heat the oven to 400 degrees F. Cut off the top third of the garlic head to expose the cloves. Coat the cut side with the olive oil, wrap the garlic loosely in foil, set on a baking sheet and roast until soft, about 1 hour.
Drain the cooked beans; put them in a food processor. Squeeze about 8 of the roasted cloves of garlic into the bowl. (The rest of the garlic will keep, wrapped, for about a week in the refrigerator.) Add the thyme and half of the warmed cream and puree. Add just enough of the remaining cream while pulsing until the puree is the consistency of mashed potatoes. Season with salt and pepper.
Serving size = 3/4 cup
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
183 calories; 10g total fat; 27mg cholesterol; 694mg sodium; 18g carbohydrates; 6g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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