Idaho® Potato and White Bean Puree

Idaho® Potato and White Bean Puree

Gerald Hirigoyen
San Francisco, CA

Yield: 6 servings



  1. In large heavy-bottomed saucepan over medium-high heat, sauté onion, garlic and rosemary in duck fat or olive oil until onions are translucent, about 5 minutes.
  2. Rinse soaked beans in colander under cold running water.
  3. Add beans, potatoes, stock, salt and pepper to saucepan; bring to boil. Reduce heat to simmer; cook uncovered until beans are soft and tender, 1 hour to 1 1/2 hours. Remove rosemary. Season to taste with salt and pepper.
  4. Transfer soup to blender; purée on high speed 1 minute. Return to saucepan; bring to boil.
  5. Ladle soup into bowls. Spoon olive purée into small squeeze bottle or plastic bag with one corner snipped; squeeze a swirl onto each portion.