WHITE BEAN PUREE WITH GARLIC VINAIGRETTE AND CROUTES

WHITE BEAN PUREE WITH GARLIC VINAIGRETTE AND CROUTES

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 lb 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: 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: 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.

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.

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.
Makes 6 servings.