1 1/2 cups dry Great Northern beans
1 onion, cut into 1/4-inch dice
1 rib of celery, cut into 1/4-inch dice
1 carrot, cut into 1/4-inch dice
2 cloves of garlic (1 smashed and 1 minced) and 1 bay leaf
2 sprigs fresh thyme plus 1 teaspoon thyme leaves
6 cups chicken broth
Coarse salt and pepper, to taste
1/3 cup heavy cream
Few drops extra-virgin olive oil
1. Soak the beans overnight. Or place beans in a pot, cover with cold water
and bring to a boil over high heat; remove from heat and set aside,
covered, for 1 hour.
2. Drain the beans; transfer to a 2-quart pot with the diced onion, celery,
carrot, smashed garlic, bay leaf, thyme sprigs, 5 cups of broth, salt, and pepper to taste.
Bring to a boil. Lower the heat; simmer until beans are very tender, about 90 minutes.
If the mixture becomes dry, add some of the remaining broth.
3. Drain the beans; discard the thyme sprigs and bay leaf. Warm the beans in a pan over medium heat.
Add the cream, thyme leaves, minced garlic, salt, and pepper. Let simmer.
Cook until the cream is reduced and is almost dry on the beans, about 4 to 5 minutes.
4. Puree the beans in a food processor, adding a few drops of oil. Adjust seasonings.
Makes about 3 cups.