Rosemary White Bean Purée

Only a few years behind the trends!

This time, you must look past the delicious ribs and into the purée beneath them. Look deeeeep into the purée! It’s quick, simple, and delicious, and if it takes a few extra dishes to make it, well, I can live with that, as good as it is. This is an amazing way to turn canned white beans into something ridiculously delicious in relatively little time. If you’re wine-averse, a combination of stock and lemon juice would probably add the appropriate acidity and fluidity; if you don’t like rosemary, thyme would be nice, or sage.

Rosemary White Bean Purée, adapted very slightly from The Bitten Word

2 cloves garlic
2 cans white beans, rinsed and drained
2 Tbsp. olive oil, divided
1/3 c. low sodium chicken broth
1 1/4 tsp. chopped fresh rosemary
1/3 c. white wine
Salt and pepper to taste

Turn on the food processor, and with it running, drop in the garlic. When it’s in tiny bits, turn it off and add the beans, 1 Tbsp. olive oil, the chicken broth, and a healthy pinch of salt. Pulse until the beans are smooth.

In a large skillet, heat the remaining olive oil over medium heat. Add the rosemary and let that sizzle for 30 seconds or so, until your kitchen smells absurdly delicious. Add the wine and bring it to a boil. Add the white bean puree and stir vigorously. Let it cook for 5-10 minutes and taste for seasoning. Serve!


~ by iliadawry on 15 May 2013.

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