Active Time

　　30 min

　　Total Time

　　9 3/4 hr

　　

Ingredients

Makes 6 servings

　　

For dressing

2 garlic cloves

　　1 teaspoon Dijon mustard

　　1 tablespoon red-wine vinegar

　　3 tablespoons extra-virgin olive oil

　　

For bean purée

1/2 pound dried small white beans such as navy or pea

　　1 fresh thyme sprig

　　2 slices firm white sandwich bread, crusts removed

　　1/3 cup heavy cream

　　2 tablespoons extra-virgin olive oil

　　Accompaniment: toasted baguette slices (croûtes)

　　

Special Equipment

a food mill fitted with large-holed disk

　　

Make dressing:

Step 1

Blanch garlic in a small saucepan of boiling water 3 minutes, then drain and finely chop. Transfer garlic to a bowl and whisk in mustard and vinegar. Add 3 tablespoons oil in a stream, whisking until emulsified. Season with salt and pepper.

　　

Make bean purée:

Step 2

Soak beans in water to cover by 2 inches in a large bowl at least 8 hours, then drain. Simmer beans with thyme in fresh water to cover by 2 inches in a 3- to 4-quart saucepan, partially covered, until very tender, about 1 1/4 hours (some beans will fall apart). Reserve 1 cup cooking liquid and drain beans, discarding thyme.

　　

Step 3

Crumble bread into a large bowl and stir in cream. Force beans through food mill into moistened bread, then stir in oil. Add reserved cooking liquid 1 tablespoon at a time for a spreadable consistency. Season generously with salt and pepper.

　　

Step 4

Serve warm with vinaigrette spooned over purée.

　　Cooks' notes:

　　·Beans can soak up to 1 day.

　　·Purée may be made 1 day ahead and chilled, its surface covered with plastic wrap. Bring to room temperature, then reheat over low heat, stirring. Add water if necessary for a spreadable consistency and reseason with salt and pepper.