WHITE BEAN PUREE
Steps:
- In a saucepan, sweat the garlic in chicken stock. Add the beans and cook until heated through.
- Transfer the mixture to a food processor or blender and puree with the remaining ingredients, except hot pepper sauce. Adjust seasoning, and add hot sauce, to taste. Keep warm until ready to serve.
WHITE BEAN PURéE WITH GARLIC VINAIGRETTE AND CROUTES
Categories Condiment/Spread Milk/Cream Bean Garlic Simmer Gourmet
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Make dressing:
- Blanch garlic in a small saucepan of boiling water 3 minutes, then drain and finely chop. Transfer garlic to a bowl and whisk in mustard and vinegar. Add 3 tablespoons oil in a stream, whisking until emulsified. Season with salt and pepper.
- Make bean purée:
- Soak beans in water to cover by 2 inches in a large bowl at least 8 hours, then drain. Simmer beans with thyme in fresh water to cover by 2 inches in a 3- to 4-quart saucepan, partially covered, until very tender, about 1 1/4 hours (some beans will fall apart). Reserve 1 cup cooking liquid and drain beans, discarding thyme.
- Crumble bread into a large bowl and stir in cream. Force beans through food mill into moistened bread, then stir in oil. Add reserved cooking liquid 1 tablespoon at a time for a spreadable consistency. Season generously with salt and pepper.
- Serve warm with vinaigrette spooned over purée.
BAKED WHITE BEAN PUREE
Beans are the most concentrated food source of natural fiber, making this a healthy dip to serve with raw or steamed vegetables. It is especially satisfying with artichokes, which are often paired with high-fat butter or mayonnaise.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Place a medium saucepan coated with olive-oil cooking spray over medium heat. Add chopped onion and garlic, and saute until translucent. Add 1 teaspoon rosemary, cannellini beans, and salt and pepper, and saute until very hot.
- Transfer bean mixture to the bowl of a food processor, add white-wine vinegar, 1 tablespoon olive oil, and 3 tablespoons reserved bean liquid, and then puree until smooth.
- Combine bread crumbs, Parmesan cheese, remaining teaspoon rosemary, and remaining teaspoon olive oil in a small bowl, and stir until well combined.
- Place bean puree in an ovenproof bowl; top with the bread-crumb mixture. Transfer to oven; bake until golden brown, about 20 minutes. Serve hot with toast and assorted vegetables.
Nutrition Facts : Calories 102 g, Fat 6 g, Fiber 6 g, Protein 6 g, Sodium 342 g
WHITE BEAN PUREE
Provided by Molly O'Neill
Categories weekday, side dish
Time 2h
Yield Four to six servings
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat to medium and simmer gently, uncovered, until the beans are soft, about 1 1/2 to 2 hours.
- Transfer to a food processor and puree until smooth. Season to taste with salt and pepper. Serve with the lamb shanks.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 2 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 558 milligrams, Sugar 4 grams
WHITE BEAN PURéE
Yield Makes 3 1/2 cups
Number Of Ingredients 7
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add bacon; sauté until brown, about 3 minutes. Reduce heat to low. Add carrot, onion and rosemary; sauté until vegetables are tender, about 5 minutes. Increase heat to high. Add cannellini and broth; bring to boil. Reduce heat to low; cook until almost all liquid is absorbed, stirring often, about 20 minutes. Puree mixture in processor. Return to saucepan. Season with salt and pepper.
WHITE BEAN PURéE
Categories Condiment/Spread Food Processor Bean Side Legume Parade Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- 1. Soak the beans overnight. Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour.
- 2. Drain the beans; transfer to a 2-quart pot with the diced onion, celery, carrot, smashed garlic, bay leaf, thyme sprigs, 5 cups of broth, salt, and pepper to taste. Bring to a boil. Lower the heat; simmer until beans are very tender, about 90 minutes. If the mixture becomes dry, add some of the remaining broth.
- 3. Drain the beans; discard the thyme sprigs and bay leaf. Warm the beans in a pan over medium heat. Add the cream, thyme leaves, minced garlic, salt, and pepper. Let simmer. Cook until the cream is reduced and is almost dry on the beans, about 4 to 5 minutes.
- 4. Puree the beans in a food processor, adding a few drops of oil. Adjust seasonings.
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