1 medium white potato (8 oz), peeled and cubed
1/4 c. olive oil
2 cups chopped onions
1/4 cup chopped garlic
1 19-oz can white beans, drained
2 tbl chopped fresh oregano (or 1 tsp dried)
2 tsp chopped fresh thyme (or 1/2 tsp dried)
salt and pepper, to taste
4 tbl light sour cream
Cook the potato in salted water until tender, about 10 min. Drain.
Heat the oil in a large skillet over low heat. Add the onions and garlic. Cook, stirring, until translucent, 12-15 min.
Add the drained potatoes, beans, herbs, salt and pepper. Cook over low heat 5 minutes. Add sour cream, stir and heat through without boiling, about 2 minutes.
Note: this is good pureed and can be served at room temperature