Rosemary-Lemon Bean Puree
Prep time: 10 minutes (with pre-cooked or canned beans)
Cook time: --
Total time: 10 minutes (with pre-cooked or canned beans)
Yield: Makes about 8 servings
Note: Can be prepared in advance; easily multiplied
Categories:
Ingredients
- 2 cups cooked cannellini or other white beans, drained but quite moist
- 1 to 3 cloves garlic, peeled
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 2 teaspoons minced fresh rosemary
- The grated rind of 2 lemons
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Instructions
- 1. Put the beans in the container of a food processor with 1 clove of the garlic and a healthy pinch of salt. Turn the machine on and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste and add more garlic if you like, then puree again.
- 2. Place the mixture in a bowl and use a wooden spoon to beat in the rosemary, lemon zest, and remaining olive oil. Taste and add salt and pepper as needed. Use immediately or refrigerate up to 3 days.
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In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
