White Bean Purée with Garlic Vinaigrette and Croutes Recipe

White Bean Purée with Garlic Vinaigrette and Croutes Recipe

  • 2 garlic cloves
  • 1 teaspoon Dijon mustard
  • 1 tablespoon red-wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/2 pound dried small white beans such as navy or pea
  • 1 fresh thyme sprig
  • 2 slices firm white sandwich bread, crusts removed
  • 1/3 cup heavy cream
  • 2 tablespoons extra-virgin olive oil
  • Accompaniment: toasted baguette slices (croûtes)
  • Special equipment: a food mill fitted with large-holed disk
  1. Blanch garlic in a small saucepan of boiling water 3 minutes, then drain and finely chop. Transfer garlic to a bowl and whisk in mustard and vinegar. Add 3 tablespoons oil in a stream, whisking until emulsified. Season with salt and pepper.
  2. Soak beans in water to cover by 2 inches in a large bowl at least 8 hours, then drain. Simmer beans with thyme in fresh water to cover by 2 inches in a 3- to 4-quart saucepan, partially covered, until very tender, about 1 1/4 hours (some beans will fall apart). Reserve 1 cup cooking liquid and drain beans, discarding thyme.
  3. Crumble bread into a large bowl and stir in cream. Force beans through food mill into moistened bread, then stir in oil. Add reserved cooking liquid 1 tablespoon at a time for a spreadable consistency. Season generously with salt and pepper.
  4. Serve warm with vinaigrette spooned over purée.
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