Method

Rinse and drain the beans.  Place in a heavy saucepan, add enough cold water to cover by about 2 inches, and bring to a boil over high heat.  Skim the foam from the surface, reduce the heat, and simmer, stirring from time to time, until they are tender and easily break when pinched between 2 fingers, 1 to 1 1/2 hours.

Heat the olive oil and 1 teaspoon white truffle oil in a very small saute pan.  Over medium heat, add the garlic and saute until soft but not burned, about 4 minutes.  Set aside.

Drain the bens, reserving the cooking liquid.

Place the beans in a food processor with 2 tablespoons of the cooking liquid, the white truffle (if using), the remaining 1 tablespoon white truffle oil, the garlic with its oil, salt, and pepper and puree until a bit thicker than mashed potatoes.  Set aside some cooking liquid to thin out the puree just before serving.  (Covered, the puree will keep 3 days in the refrigerator.)

Bring the puree to room temperature.  Adjust the consistency by adding cooking liquid.  Spoon the puree onto toast, if desired, or onto a plate.  Garnish with chopped fresh herbs.

Serves: 4 as appetizer

Reprinted with permission from ©Amy Farges, The Mushroom Lover's Cookbook and Primer, published by Workman Publishing    click for book review

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