Truffled White Bean Purée

This recipe comes from Jason French, chef and owner of Ned Ludd in Portland. Serve with Flat Bed Crackers (recipe above).

Servings 2 quarts


  • 1 qt dry white beans
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 yellow onion peeled and halved
  • carrot peeled and split lengthwise
  • 1/2 cup white wine
  • water or stock
  • 1/2 oz Oregon white truffles sliced
  • 1/2 cup good olive oil
  • 1/2 cup grated Parmesan cheese


  1. Cover white beans with double their volume in water. Bring to the boil and allow to sit covered for 10 minutes. 

  2. Strain the beans and place back in the pot with the aromatics wine and water or stock to cover. Season with salt and bring to a boil.

  3. Simmer, partially covered until the beans are tender.

  4. Purée in a food processor adding the truffles, oil and cheese. Adjust seasoning and serve with flat bread, crackers or crudité.