skipme

This bean puree is great with chicken, veal, roast beef, or lamb. Leftovers reheat easily in the microwave.
Ingredients
 vegetable oil1 tbsp
 onion1 whole
peeled and sliced thin
 garlic1 clove
large, peeled and crushed
 white beans1 can
about 16 ounces, small in size, drained
 black pepper 1/4 tsp
freshly ground
 salt 1/2 tsp
 unsalted butter1 tbsp

cookware

1
Warm the oil in the pot, then add the onions. Saute over medium-high heat for about 1 minute.
2
Add the garlic. Cook and stir briefly for about 5 seconds.
3
Add the beans and cook for 2-3 minutes until heated through.
4
Puree the ingredients in the pot with a hand blender until smooth. Add the pepper, salt, and butter, then process again to incorporate. Serve immediately.
Source

Jacques Pepin's Essential Pepin