Beyonce’s White Bean Purée | This is the best tasting thing on this website. That’s all you need to know. Your taste buds are about to flip.
Spread this pureed perfection on tacos or quesadillas. Use it as a base for fish dishes, especially sweet scallops. Or simply have it as a side – it gets along great with practically anything. Hell, you could ice a cake with this stuff (ok, that’s pushing it).
* You can make this ahead of time and keep it cool in the fridge, just hold off on adding the last bit of butter until you start to reheat the beans so it doesn't separate.
- Trappey's White Navy Beans - 1 can (or use presoaked white navy beans)
- Chicken Stock - 1½ cup, room temperature
- Butter - 3 tablespoons, room temperature
- Shallot - 1, medium, finely chopped
- Garlic - 3 cloves, finely chopped
- Bacon - 2 strips, whole
- Rosemary - 1 big sprig
- Bay Leaves - 2
- Kosher Salt - ¼ teaspoon
- Ground Black Pepper - ¼ teaspoon
- Saucepan - medium
- Food Processor
- Wooden Spoon
- Rubber Spatula
- Can Opener
- Open up the can of Trappey's beans and drain off half the can liquid.
- Chop up your garlic and shallot and get all your other mise en place rearing to go.
- Add 1 tablespoon of the butter to the sauce pan over medium heat.
- Give it 2-3 minutes to heat up, then add the bacon strips and let them render for about 3 minutes.
- Then toss in the shallot and garlic with a pinch of salt and saute for 1 minute to soften them up.
- Now add the beans, give it a big stir then add the chicken stock to just barely cover the beans (if you're short on chicken stock, supplement with agua).
- Throw in all your herbage.
- Raise the heat to bring the beans to a boil then reduce heat and simmer on medium-low uncovered.
- Reduce the beans for about 50-55 minutes, stirring occasionally until a majority of the liquid is gone, they look smooth and are just starting to stick to the bottom of the pan (but don't burn them!).
- Take them off the heat and remove the bacon strips, bay leaves and all the herb stems (some rosemary leaves will have fallen in which is a good thing! Just make sure to remove the stems).
- Transfer everything to the food processor with the rubber spatula and add the remaining butter, salt and pepper, then give it a few pulses to mix. Just mix enough to get the butter incorporated.
- Taste and adjust for seasoning...and try not to lick the food processor clean.
* When you reheat the beans, do so slowly. We make this in advance all the time so we wait to add the last 2 tablespoons of butter if we are not serving it immediately - because sometimes it makes the cold puree break apart on the heat.
* As with all beans, watch them carefully and stir often. You don't need to hover over them but just be smart about it, especially as you near the end of the cooking time when most of the stock has poofed away.
* Try using thyme in there as well and make sure to check for salt - it needs a good amount of it to be just right.