White Bean Puree With Olive Oil

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White Bean Puree With Olive Oil

 

1 pound dry canellini beans

1/4 cup olive oil

6 garlic cloves, peeled

1 tablespoon minced fresh tarragon

2 teaspoons salt

 

Soak the beans overnight in cold water. Drain. Turn into a 6-quart dutch oven

and cover with water. Bring to a boil. Drain.

Combine beans, olive oil, garlic cloves and tarragon in the dutch oven. Pour in

5 cups of water. Cover and simmer for 1 hours or until the beans are soft. After

30 minutes, sprinkle with the salt.

Drain the beans, reserving the liquid. With cup bean liquid for each batch,

process the beans in two batches until very smooth. Taste and correct seasoning.

Makes 6 servings.