Creamy white beans

We were feeling a little "hibernatey" the other day - it was 36 degrees (for California that is freeeeezing) and there was the very thinnest layer of frost on the grass. Time for something warm and comforting! These beans are easy to make, but they do take a bit of time. The recipe is from Chez Panisse Cafe Cookbook. 

Creamy White Beans
servers 6 to 8

Ingredients
3 cups cannellini beans
Bouquet garni of celery, parsley, thyme and bay leaf
2 medium onions
2 carrots
salt
extra-virgin olive oil
2 cloves garlic, chopped fine
red pepper flakes
1 teaspoon finely powdered fennel seed
2 teaspoons fresh rosemary, chopped fine (optional)

Soak beans overnight in water to cover.
The next day, drain beans and put them into a large heavy-bottomed pot. Add bouquet garni, 1 onion, quartered, 1 carrot, peeled and cut into chunks.


Cover with water and bring to a boil. Reduce heat to a simmer, skimming any foam off of the surface. When beans begin to soften (after about an hour or so), add a generous amount of salt and continue to cook gently until they are very tender. When they are fully cooked, turn off heat and set aside.
While beans are cooking, cut remaining onion and carrot into a fine dice. Heat a saute pan, adding enough olive oil to coat the bottom of the pan. Add onion and carrot, season with salt and saute on medium heat until tender. Set aside.


Puree 1 cup of cooked beans in blender or food processor with a little of the cooking liquid. Drain remaining beans, reserving the liquid, but discarding the onion, carrot and bouquet garni.
Heat a large saute pan and coat the bottom with olive oil (I used the same pan I sauted the onions and carrot in earlier). Add garlic, a pinch of red pepper and warm briefly before adding sauted onion and carrot, the bean puree, remaining beans, powdered fennel seed and rosemary. Cook over medium heat, stirring occasionally until beans are hot. If consistency seems too thick, thin with some reserved bean cooking liquid. Taste and season with salt as necessary. Finish with a generous drizzle of olive oil and serve.


Variation: to make white bean puree for crostini, put 2 cups cooks beans aand their cooking liquid into a large saute pan. Cook over medium heat, stirring and mashing frequently with a wooden spoon, until beans begin to form a rough paste. taste for seasoning and adjust; thin with more water or cooking liquid if necessary. If you prefer a smoother consistency, puree beans in a food processor. Serve immediately on thick garlic toasts, drizzled with extra-virgin olive oil.