White Bean Puree

September 18, 2008

Our families love this white bean puree so much they ask for it instead of mashed potatoes. It also makes a really good dip.

Serves 6

1 Tbls. olive oil
1 small sprig of rosemary (optional)
1 onion, finely chopped
1 lg. clove garlic, pressed
2 16 oz. cans cannellini beans, drained
About 1/4 tsp. freshly ground black pepper
About 1/2 tsp. Kosher or sea salt
Good olive oil and balsamic vinegar, for drizzling

Heat oil in a saute pan. Add rosemary sprig and onions and cook until soft. Add garlic and cook for about 5-6 seconds. Add beans and cook for another 2 to 3 minutes. Stir in salt and pepper and transfer mix to a blender. Add about 1/2 c. water and process to puree for about 10 seconds until smooth. (They can be served rustic and thick – our preference – or you can add even more water to reach a thinner consistency.)

Taste, adjust seasoning, and spoon puree into a bowl. Drizzle with olive oil and a little balsamic vinegar. Serve warm.

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{ 1 comment… read it below or add one }

susana October 12, 2012 at 6:56 pm

really looked forward to making this, not my cup of tea, i’m afraid, give me mashed potatoes anyday.

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