Butter beans are a perfect substitute for dairy cream used in a traditional bisque. If you don’t have butter beans you can use cannellini, navy, or great northern beans.
Prep Time10 minutesmins
Cook Time25 minutesmins
Course: Main Course
Servings: 6
Ingredients
4cupssmall red potatoes or yukon gold potatoescubed
2tbspgrapeseed oil
6cupswater
½onionchopped
2clovesgarlicminced
1bay leaf
2vegetable bouillon cubesI use Rapunzel brand
1tspdried thyme
1 ½cupbutter beans or other creamy white bean
Instructions
Heat oil in a large heavy bottomed pot on medium-high heat. Once warm, add the onions and garlic and cook on medium heat until tender.
Stir in the potatoes and water, and bring to a simmer.
Add the bay leaf, bouillon cubes, thyme, and butter beans, and continue to cook with lid ajar on a simmer for 20-25 minutes, or until potatoes are tender.
Puree until silky smooth, and season to taste with more salt and pepper.