Mediterranean bean puree

Ingredients for 1 servings:

• 250 g beans, thick white (cannellini), dried
• 1 shallot(s)
• 2 garlic cloves
• 2 tbsp olive oil
• 1 shot of white wine
• ½ liter chicken stock
• 1 sprig(s) thyme, rosemary and sage
• 1 sprig(s) rosemary
• 1 sprig(s) sage
• Sea salt and black pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Soak the beans overnight. The next day, drain the soaked beans in a colander. Finely chop the shallot and garlic and sauté in olive oil. Add the beans and deglaze with white wine. Add the chicken stock and the herbs, stripped of their branches, in a tea strainer. Simmer over medium heat for 1-1.5 hours. When the beans are tender, remove the herbs and puree the beans with a hand blender. Then pass the beans through a colander. Season the puree with salt, pepper, and olive oil. It goes wonderfully with fish or poultry.