This is an interesting alternative to potatoes. For the best flavor, try to find low-sodium chicken broth or use half water and half broth.

　　

Ingredients

Makes about 3 cups

　　1 1/2 cups dry Great Northern beans

　　1 onion, cut into 1/4-inch dice

　　1 rib of celery, cut into 1/4-inch dice

　　1 carrot, cut into 1/4-inch dice

　　2 cloves of garlic (1 smashed and 1 minced) and 1 bay leaf

　　2 sprigs fresh thyme plus 1 teaspoon thyme leaves

　　6 cups chicken broth

　　Coarse salt and pepper, to taste

　　1/3 cup heavy cream

　　Few drops extra-virgin olive oil

　　

Step 1

1. Soak the beans overnight. Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour.

　　

Step 2

2. Drain the beans; transfer to a 2-quart pot with the diced onion, celery, carrot, smashed garlic, bay leaf, thyme sprigs, 5 cups of broth, salt, and pepper to taste. Bring to a boil. Lower the heat; simmer until beans are very tender, about 90 minutes. If the mixture becomes dry, add some of the remaining broth.

　　

Step 3

3. Drain the beans; discard the thyme sprigs and bay leaf. Warm the beans in a pan over medium heat. Add the cream, thyme leaves, minced garlic, salt, and pepper. Let simmer. Cook until the cream is reduced and is almost dry on the beans, about 4 to 5 minutes.

　　

Step 4

4. Puree the beans in a food processor, adding a few drops of oil. Adjust seasonings.

　　

Nutrition Per Serving

Per 1/2 cup: 220 calories

　　29g carbohydrates

　　12g protein

　　7g fat

　　15mg cholesterol

　　Nutritional Breakdown: New Wellness

　　Richmond

　　Va.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.