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Categories:Viewed: 29 - Published at: 6 years ago
Ingredients
- 1 quart vegetable stock (or broth, water if lacking either)
- 1 (15 ounce) can butter beans
- 1 large white onion, chopped
- 1 garlic clove (or 1/8-1/4 tsp garlic powder)
- 1 teaspoon sea salt
- 14 teaspoon white pepper (black works fine too)
- 1 large rosemary sprig
- 1 bay leaf
Method
- Rinse and drain the beans well.
- Put all the ingredients into a pot and bring to a boil.
- Reduce and let simmer, loosely covered, for about 30 minutes or until the beans and onions have softened.
- Remove the rosemary sprig and bay leaf after cooking.
- Puree to your liking in a blender or food processor, then garnish with some fresh parsley.
