White Bean Purée
Lautrec at Nemacolin Woodlands Resort, Farmington, PA
Dave Racicot’s menu for his Beard House dinner included this smooth white bean purée served with molasses and bay leaf gelées, roasted garlic, raw apple jam, chorizo chips, and maple cream. But you can make a simpler version of his dish by serving this deliciously simple, creamy spread with bread, crackers, or roasted vegetables.
- 2 cups dried navy beans, soaked overnight
- 2 carrots, peeled and chopped
- 3 celery ribs, chopped
- 2 onions, chopped
- 1/2 teaspoon baking soda
- 1 bay leaf
- 1 1/3 cup heavy cream, warmed
- 1 stick unsalted butter, cut into 1-inch cubes
- Salt and white pepper, to taste
Drain the beans and rinse well. Pick through the beans for any debris. Place the beans, carrots, celery, onion, baking soda, and bay leaf in a large pot. Cover with water and bring to a boil. Skim away any impurities that come to the surface. Reduce heat to a simmer and cook until the beans are tender, about 1 hour. Drain and remove the vegetables and bay leaf.
In small batches, place the beans in a food processor and process at a low speed, slowly adding the cream (only add enough cream to make a smooth purée). Add the butter a little at a time until incorporated. Season with salt and white pepper. Press the purée through a sieve before serving.