Ingredients
- 3 tablespoon unsalted butter
- 1 tablespoon small onion, finely diced
- 1 tablespoon garlic clove, minced
- 1 tablespoon thyme sprig
- 1 cup low-sodium chicken broth
Preparation
Baking Directions:
In a medium saucepan, melt the butter.
Add the onion, garlic and thyme sprig and cook over moderate heat, stirring a few times, until the onion is softened, about seven minutes.
Add the beans and broth and simmer over moderately high heat until the broth is reduced by half, about five minutes; discard the thyme sprig.
Puree the bean mixture in a blender.
Season the puree with salt and pepper and serve hot.
Tips:
Make ahead: The puree can be refrigerated for up to three days.
Reheat gently.
