Name: White Bean Purée with Garlic Vinaigrette and Croutes
Cook time: 30 min
Total time: 9 3/4 hr
Yield: Makes 6 servings
Ingredients: 2 garlic cloves; 1 teaspoon Dijon mustard; 1 tablespoon red-wine vinegar; 3 tablespoons extra-virgin olive oil; 1/2 pound 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); a food mill fitted with large-holed disk

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White Bean Purée with Garlic Vinaigrette and CroutesJames Merrell

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.

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