Equipment
Ingredients
Aromatics and Fat
- 15 ml olive oil
- 45 g unsalted butter, cubed
- 4 garlic, minced
- 3 fresh thyme, whole sprigs
Beans and Liquids
- 60 ml dry white wine
- 750 g great northern beans, canned, drained and rinsed
- 120 ml chicken stock, warm
- 3 g kosher salt
- 1 g white pepper, ground
Nutrition (per serving)
Method
Place the canned beans in a colander. Rinse thoroughly under cold water to remove the canning liquid and excess sodium. Drain well and set aside.
Heat the olive oil and butter in a medium saucepan over medium heat until the butter is melted and slightly foamy. Add the minced garlic and whole thyme sprigs. Sauté for 2 minutes, stirring frequently with a silicone spatula, until the garlic is highly aromatic but not browned.
Pour the dry white wine into the saucepan to deglaze, scraping the bottom of the pan to release any stuck bits. Simmer for about 3 minutes until the smell of alcohol dissipates and the liquid has reduced by half.
Add the drained Great Northern beans, chicken stock, kosher salt, and white pepper to the saucepan. Stir to combine. Reduce the heat to medium-low, cover partially, and simmer for 10 minutes. This allows the beans to soften further and absorb the aromatic flavors.
Remove the saucepan from the heat. Carefully locate and discard the woody thyme sprigs. Transfer the entire hot mixture into a food processor. Process on high speed for 2 to 3 minutes, stopping to scrape down the sides once, until the puree is completely silky and smooth. Taste and add additional salt or white pepper if necessary.
Chef's Notes
- For an ultra-silky, fine-dining restaurant texture, pass the blended puree through a fine-mesh sieve (chinois) using the back of a ladle or a bench scraper before serving.
- White pepper is specifically chosen over black pepper in this application to maintain a clean, pristine visual appearance without dark specks.
- Temperature is crucial for emulsification. Ensuring the beans and stock are thoroughly heated before blending allows the butter to emulsify perfectly, creating a richer, creamier mouthfeel.
- If preparing ahead for a holiday dinner, you can make this puree up to two days in advance. The garlic and thyme flavors will actually deepen overnight. Reheat gently with a splash of stock.
Storage
Refrigerator: 4 days — Store in an airtight container with a piece of plastic wrap pressed directly onto the surface to prevent a skin from forming.
Freezer: 2 months — Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a saucepan over low heat, stirring frequently. Add a splash of extra chicken stock or water to restore the smooth consistency.
