White Bean Waffles

I enjoyed these white bean waffles very much.
They were great with sauteed asparagus,
leeks, and pancetta on top,
served with poached eggs.
These are good enough for company!

Ingredients:
For the beans:
2 (15-ounce) cans cooked canellini beans
1 cup chicken stock
2 teaspoons chopped thyme
Gray salt or course sea salt
Freshly ground black pepper

Ingredients:
For the waffles:
3 cups all-purpose flour
2 tablespoons baking powder
2 teaspoons sugar
1 teaspoon gray salt
4 eggs
2 cups milk
6 tablespoons pure olive oil

Directions:
Preheat waffle iron.
Drain and rinse the canned beans.
In a small pot combine the beans,
thyme, and chicken stock.
Season with gray salt and pepper
and bring to a simmer for about
5 minutes over medium-high heat.
Remove from the heat and
allow to cool to room temperature.
Meanwhile in a large mixing bowl
combine the flour, sugar,
baking powder, and teaspoon salt.
Add the beans and their cooking liquid
to a food processor and pulse to puree.
Add the eggs, milk, and olive oil
to the bean mixture and puree until smooth.
Whisk the wet mixture into the dry
slowly to avoid any lumps.
Let the batter rest briefly
and griddle the waffles
according manufacturer's instructions: