ingredients
all
1 tbsp vegetable oil
1 whole onion
peeled and sliced thin
1 clove garlic
large, peeled and crushed
1 can white beans
about 16 ounces, small in size, drained
1/4 tsp black pepper
freshly ground
1/2 tsp salt
1 tbsp unsalted butter
This bean puree is great with chicken, veal, roast beef, or lamb. Leftovers reheat easily in the microwave.
1
Warm the oil in the pot, then add the onions. Saute over medium-high heat for about 1 minute.
2
Add the garlic. Cook and stir briefly for about 5 seconds.
3
Add the beans and cook for 2-3 minutes until heated through.
4
Puree the ingredients in the pot with a hand blender until smooth. Add the pepper, salt, and butter, then process again to incorporate. Serve immediately.
source: Jacques Pepin's Essential Pepin