Name: Idaho® Potato and White Bean Puree
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Ingredients: 1 medium yellow onion (thickly sliced); 6 garlic cloves (crushed); 1 sprig fresh rosemary; 1/2 cup rendered duck fat or olive oil; 2 cups dried white beans (soaked in water 8 to 10 hours minimum or overnight); 1/2; 10 cups vegetable stock; 1 tablespoon kosher salt (if using commercially prepared stock, use 1/2 teaspoon); 1/4 teaspoon freshly ground white pepper; 25 to 30 Spanish arbequina olives

Idaho® Potato and White Bean Puree

Prep Time 10

Cook Time 1 30

Total Time 1 40

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Servings

Ingredients

1 medium yellow onion thickly sliced
6 garlic cloves crushed
1 sprig fresh rosemary
1/2 cup rendered duck fat or olive oil
2 cups dried white beans soaked in water 8 to 10 hours minimum or overnight
1/2
10 cups vegetable stock
1 tablespoon kosher salt if using commercially prepared stock, use 1/2 teaspoon
1/4 teaspoon freshly ground white pepper
25 to 30 Spanish arbequina olives pitted, puréed in a blender with 3 to 4 tablespoons extra-virgin olive oil (kalamata olives may be substituted)

Instructions

Preparation

1 In large heavy-bottomed saucepan over medium-high heat, sauté onion, garlic and rosemary in duck fat or olive oil until onions are translucent, about 5 minutes.2 Rinse soaked beans in colander under cold running water.3 Add beans, potatoes, stock, salt and pepper to saucepan; bring to boil.4 Reduce heat to simmer; cook uncovered until beans are soft and tender, 1 hour to 1 1/2 hours. Remove rosemary. Season to taste with salt and pepper. 5 Transfer soup to blender; purée on high speed 1 minute. Return to saucepan; bring to boil. 6 Ladle soup into bowls. Spoon olive purée into small squeeze bottle or plastic bag with one corner snipped; squeeze a swirl onto each portion.
Source: Idaho Potato Commission

Category: Recipes

Diets: Meat