Recipes » Other » Stewed White Beans

Ingredients

• 2 cups dried white beans, cannellini or white coco, soaked overnight
• 5 cloves garlic, smashed
• 3 sprigs fresh thyme and parsley and a bay leaf tied together with twine
• 10 whole cloves
• 1 large onion, halved
• Kosher salt and freshly ground black pepper, to taste
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. crème fraîche

Preparation

Drain beans and transfer to a 4-qt. saucepan along with 6 cups water, 4 cloves garlic, and the herb bundle.
Insert the cloves into the onion and add to the pot. Bring to a boil, reduce heat to low, cover, and simmer until beans are tender, about 1 hour.

Remove pot from heat and season with salt and pepper

Discard herbs and strain beans, reserving cooking liquid
Transfer 2 cups beans, 1⁄4 cup cooking liquid, oil, crème fraîche, and remaining garlic clove to a blender and purée.

Stir puréed bean mixture and about 1 cup of the cooking liquid back into pot and cover to keep warm until served.