Sun Dried Tomato Wrap With White Bean Puree Recipes

WHITE BEAN PURéE WITH SUN-DRIED TOMATOES

Steps:

• Place beans in medium saucepan. Add enough cold water to cover beans by 3 inches. Let stand overnight.
• Drain beans well. Return to saucepan. Add 4 cups water, onion, and rosemary sprigs. Bring to boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour 45 minutes. Discard rosemary sprigs. Drain beans and onion; cool to room temperature.
• Using on/off turns, puree drained beans and onion, sun-dried tomatoes, shallots, and chopped rosemary in processor until smooth, stopping occasionally to scrape down sides of bowl. Add 3 tablespoons oil, lemon juice, salt, pepper, and crushed red pepper. Puree until blended. With machine running, gradually add 1/2 cup boiling water. Thin with more water by tablespoonfuls if necessary. (Can be made 2 days ahead. Cover and refrigerate.)
• Transfer white bean puree to wide shallow bowl; drizzle with remaining 1 tablespoon oil and sprinkle with parsley. Garnish with lemon wedges. Serve with toasted pita triangles.

SUN-DRIED TOMATO WRAP WITH WHITE BEAN PUREE

Steps:

• Place the beans, sour cream, lemon juice, oregano, and black pepper in a small bowl.
• Using the back of a large fork, smash to form a coarse puree.
• Spoon the mixture into the center of the wrap and top with the spinach and red peppers. Fold 2 of the sides inward and roll to form a burrito.