White Truffle Bean Dip

White Truffle Bean Dip

3 tablespoons Plugra butter
1 carrot
1 onion, halved
1 stalk celery
1 bay leaf
3/4 teaspoon chopped garlic
2 sprigs fresh thyme
1 pound white beans, rinsed and picked through
1-1/2 quarts vegetable stock
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon Creole mustard
1 tablespoon lemon juice
White truffle oil to taste

In a 4-quart saucepot, melt the butter until bubbly; add the carrot, onion, celery,
and bay leaf and sautée until tender but not brown. Add the garlic, thyme, white
beans, vegetable stock, salt, and pepper. Bring to a boil then turn the heat down
and allow the beans to simmer for 45 minutes to 1 hour. The beans should be
slightly overcooked. Allow the beans to cool slightly and then remove the carrot,
onion, celery, bay leaf, and thyme. Purée the beans in a blender until smooth.
Pass the purée through a fine sieve. Add the Creole mustard, lemon juice, and
white truffle oil. Serve with toasted bread or crackers.