White Bean Purée with Garlic Vinaigrette and Croutes

Ingredients

• 1 slices crusty baguette toasted (croûtes)
• 1 teaspoon dijon mustard 
• 2  garlic clove 
• 0.3 cup cup heavy whipping cream 
• 0.5 pound navy beans dried white
• 2 tablespoons olive oil extra virgin extra-virgin
• 1 tablespoon red-wine vinegar 
• 1  thyme sprigs fresh
• 2 slices sandwich bread white firm

Equipment

• bowl
• sauce pan
• whisk
• plastic wrap

Directions

1. Blanch garlic in a small saucepan of boiling water 3 minutes, then drain and finely chop.
2. Transfer garlic to a bowl and whisk in mustard and vinegar.
3. Add 3 tablespoons oil in a stream, whisking until emulsified. Season with salt and pepper.
4. Soak beans in water to cover by 2 inches in a large bowl at least 8 hours, then drain. Simmer beans with thyme in fresh water to cover by 2 inches in a 3- to 4-quart saucepan, partially covered, until very tender, about 1 1/4 hours (some beans will fall apart). Reserve 1 cup cooking liquid and drain beans, discarding thyme.
5. Crumble bread into a large bowl and stir in cream. Force beans through food mill into moistened bread, then stir in oil.
6. Add reserved cooking liquid 1 tablespoon at a time for a spreadable consistency. Season generously with salt and pepper.
7. Serve warm with vinaigrette spooned over purée.
8. ·Beans can soak up to 1 day.·Purée may be made 1 day ahead and chilled, its surface covered with plastic wrap. Bring to room temperature, then reheat over low heat, stirring.
9. Add water if necessary for a spreadable consistency and reseason with salt and pepper.