White Bean Puree

Since the dawn of time, beans have been a common theme in every culture.  They might vary in flavor, texture and use but everyone from the Romans, to the Chinese to the Aztecs use them in their diets.  And for good reason, they are easy to cook with, delicious, loaded with health benefits, and they are inexpensive.

We are always looking for something different for side dishes to keep a little variety yet we haven't done a puree before so thought it was time to try it.  We used Cannellini beans, which are a small white bean for this recipe but you could use any white bean.  This was used as a side to a seared tenderloin steak and they were very tasty together. 

The first picture shows just the puree and the second is after the tomato paste and juices from the meat were added. You really could serve this either way depending upon what your preference is as the puree with just salt, pepper, and a bit of rosemary is really tasty.  And both variations are super quick to prepare.

White Bean Puree

Recipe Source: Gourmet

2 Garlic Cloves
2 (15 oz) cans of White Beans such as Cannellini, rinsed and drained well
1/3 cup chicken broth
1 tsp tomato paste
1 tsp chopped rosemary, divided into two parts
1/3 cup dry white wine, Chardonney works well
2 tsp chopped and pitted Kalamata Olives, divided

Drop garlic cloves into a food processor or blender with motor running, add beans, broth, a little olive oil, dash of salt and pepper and blend till smooth

In a pan (if you seared meat in one use that), add wine and tomato paste and mix together on medium high heat.  Add the beans and work into the wine mixture until well blended, stir in one tablespoon of the kalamata olives.

Serve with a sprinkling of rosemary and the remaining olives and enjoy.

-Dan