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Mashed White Beans

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Makes 4 servings 1x

Time about 1 1/2 hours, plus soaking time

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Ingredients

  • 1/2 pound dried navy or other white beans, rinsed and picked over
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 2 garlic cloves, peeled
  • 1 teaspoon fresh thyme leaves or a pinch of dried
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon minced garlic
  • Salt and black pepper to taste
  • Fresh lemon juice to taste
  • Chopped fresh parsley leaves for garnish

Instructions

  1. If time allows, soak the beans overnight or for several hours, then drain. (If not, proceed, but expect cooking time to be somewhat longer.) Combine the beans with the onion, carrot, garlic cloves, and thyme with water to cover in a pot over medium-high heat. Bring to a boil, then partially cover and adjust the heat so the mixture simmers steadily. Cook until the beans are very tender, at least 45 minutes and possibly twice that long; add water as necessary.
  2. Drain the beans, reserving their cooking liquid. Cool slightly, then puree in a food mill or food processor, using only as much of the reserved liquid as necessary to make a smooth puree.
  3. Put about half the oil in a nonstick skillet over medium heat. Add the beans and stir, adding the minced garlic along with salt and pepper to taste. When the mixture is smooth and hot and the rawness of the garlic is gone, turn off the heat. Stir in the remaining olive oil and at least a tablespoon of lemon juice. Taste and adjust the seasoning, garnish, and serve.

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Recipe variations

Mashed White Beans in the Style of Northern France
Also great with roasted meats: In step 3, substitute 4 tablespoons (1/2 stick) butter for the olive oil and 1 tablespoon minced shallot for the garlic. Stir in 1/4 cup heavy cream in place of the lemon juice.