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.
Warm the oil in the pot, then add the onions. Saute over medium-high heat for about 1 minute.
Add the garlic. Cook and stir briefly for about 5 seconds.
Add the beans and cook for 2-3 minutes until heated through.
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