This dish has beans as its main ingredient, one of the most complete foods due to its nutrients, which provide plant proteins. Additionally, it is very rich.
We soak the white beans in cold water a few hours before using them; if possible, the night before is better, but 5-6 hours can work.
We drain the water and place the beans in a pot with 2 liters of cold water, the 2 peeled garlic cloves, the bay leaf, and a tablespoon of oil.
We cover the pot and pour out the water, adding back in about 2 liters of cold water.
We let them cook over medium heat until they are tender, about 1 hour and a half.
When we check that they are tender, we remove the pot from the heat, and when they are warm, we pass them through the blender, removing the garlic and bay leaf.
We strain the puree through a chinois (conical strainer) for a smooth consistency.
In a bowl, we put 2 tablespoons of flour and dissolve it with a bit of cold puree.
We pour this mixture into the rest of the puree and let it cook for about 8 minutes.
Finally, we add the salt, and at the moment of serving, we add the piece of butter to the hot puree, so that it melts, but without boiling. We serve it in a soup tureen, with some fried bread cubes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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