White Bean Puree

Submitted by Wendy's Kitchen

"From Epicurious"

 

• Ready In: 25mins
• Ingredients: 7
• Serves: 6

ingredients

• 2 (850 g) cans cannellini beans (you can use any white beans you prefer)
• 118.29 ml olive oil
• 118.29 ml extra virgin olive oil
• 2 sprig rosemary
• 3 garlic cloves, unpeeled
• 14.79-29.58 ml lemon juice, to taste
• sea salt, to taste

directions

1. Drain and rinse beans. Bring to a boil in a medium saucepan of water; boil, uncovered, about 15 minutes or until very tender. Drain.
2. Meanwhile, combine oils, rosemary and garlic in small saucepan. Heat over low heat until garlic just begins to turn golden, about 3 minutes. Remove from heat; stand 10 minutes to allow flavours to infuse into oil. Discard rosemary; remove garlic; reserve if desired.
3. Place beans in a blender. Squeeze garlic from skins and add to beans if desired. Pulse beans (and garlic if using) with half of the oil until starting to blend easily. Add remaining oil in a steady stream until all incorporated and mixture is very smooth.
4. Add lemon juice and salt to taste. If bean puree is too thick; add a little water to thin to desired consistency.