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White Bean Purée

Tender cannellini beans, simmered in our chicken stock with onion, garlic, and fresh herbs and puréed, make a terrific side dish for grilled tuna, roast chicken, or leg of lamb--or spread the purée on crostini and top it with chopped roasted red pepper or Kalamata olives for a sensational hors d'oeuvre.


  • 1/4 cup olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 2 10-ounce cans cannellini beas, drained and rinsed
  • 2 teaspoons Glace de Poulet Gold® dissolved in 1 cup hot water
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • Salt and ground black pepper


  1. Warm the oil in a large saucepan over medium-low heat.  Add the onion and cook until it's translucent, 5 minutes.  Add the  garlic and thyme sprigs and cook another minute.  Add the beans and reconstituted Glace de Poulet Gold®, increase the heat to medium to bring the mixture to a simmer, and cook until the liquid is reduced by about half, 5-7 minutes.
  2. Removet the thyme sprigs and purée the bean mixture in a food processor or blender with the parsley and lemon juice.  Season to taste with salt and pepper.

Additional Tips

To make the this purée vegetarian, simply use our Veggie-Stock Gold®in place of the Glace de Poulet Gold®.

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Classic French Stocks and Sauces