Idaho® Potato and White Bean Puree | Idaho Potato Commission

Name: Idaho® Potato and White Bean Puree | Idaho Potato Commission
Ingredients: 1 medium yellow onion, thickly sliced; 6 garlic cloves, crushed; 1 sprig fresh rosemary; 1/2 cup rendered duck fat or olive oil; 2 cups dried white beans, soaked in water 8 to 10 hours minimum or overnight; 1/2 pound Idaho® russet potatoes, peeled and coarsely chopped (about 2 small potatoes); 10 cups vegetable stock; 1 tablespoon kosher salt (if using commercially prepared stock, use 1/2 teaspoon ); 1/4 teaspoon freshly ground white pepper; 25 to 30 Spanish arbequina olives, pitted, puréed in a blender with 3 to 4 tablespoons extra-virgin olive oil (kalamata olives may be substituted)

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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. Rinse soaked beans in colander under...

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Ingredients

1 medium yellow onion, thickly sliced
6 garlic cloves, crushed
1 sprig fresh rosemary
1/2 cup rendered duck fat or olive oil
2 cups dried white beans, soaked in water 8 to 10 hours minimum or overnight
1/2 pound Idaho® russet potatoes, peeled and coarsely chopped (about 2 small potatoes)
10 cups vegetable stock
1 tablespoon kosher salt (if using commercially prepared stock, use 1/2 teaspoon )
1/4 teaspoon freshly ground white pepper
25 to 30 Spanish arbequina olives, pitted, puréed in a blender with 3 to 4 tablespoons extra-virgin olive oil (kalamata olives may be substituted)