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We put the white beans in soaking in cold water a few hours before using them; if it is from the eve better, but with 5-6 hours it can be worth.
Drain the water and put them in a pan with 2 liters of cold water, the 2 peeled garlic cloves, the bay leaf and a spoonful of oil.
Cover the casserole and throw the water, putting back about 2 liters of cold water.
Let cook over medium heat until they are tender, about 1 hour and a half.
When we check that they are tender we remove the casserole from the fire, and when they are tempered we pass them through the blender , removing the garlic and the laurel.
We combine the mash with a Chinese sieve (conical sieve) so that it comes out fine.
In a bowl, put the 2 tablespoons of flour and let it dissolve with a little cold puree.
Pour this mixture into the rest of the mash and let cook for 8 minutes.
Finally, we give the point of salt, and at the time of serving add the piece of butter in the hot mash, so that it melts, but without boiling. We serve in soup tureen, with some fried bread taquitos.
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