Gluten-Free Great Northern Bean Puree Recipe
By: Gillian on July 6, 2011
As part of a balanced diet, soluble and insoluble fibers are important in aiding digestion and maintaining a healthy intestine, but they may be difficult to obtain in sufficient quantities if you are on a gluten-free diet. Dried beans are a good source of both kinds of fiber. This gluten-free recipe for pureed white beans cooked in chicken stock and flavored with herbs and garlic makes a flavorful and nutritious side-dish. It is a nice change from mashed potatoes!
1 1/2 cups dry Great Northern beans
1/2 cup diced carrot
1 rib of celery, diced
1/2 cup diced onion
1 Tbs finely chopped garlic
1 bay leaf
1/2 tsp dried thyme and 1 tsp dried thyme
6 cups gluten-free, low-sodium, chicken broth
Salt & black pepper
1/3 cup heavy whipping cream
1/4 tsp olive oil
Place the beans in a large bowl of water to soak overnight. Drain the beans; put them in a large stockpot with the carrot, celery, onion, half of the chopped garlic, bay leaf, 1/2 tsp thyme, 5 cups of chicken broth, and 1/4 tsp salt. Bring to a boil and then lower the heat; simmer until the beans are very tender (about 90 minutes). If the mixture seems too dry, you can add some of the remaining broth. Drain the beans and remove the bay leaf. Heat the beans in a nonstick pan over medium heat. Stir in the cream, 1 tsp of thyme, the rest of the chopped garlic. Simmer until the cream is reduced down (about 4 minutes). Put the beans in a food processor and add the olive oil; puree and add salt and pepper to taste.