White Bean and Grilled Vegetable Puree

1. 1

   In a large pot combine about 1/2 gallon water with beans, 1/2 cup oil, rosemary, garlic and salt and pepper.

2. 2

   Bring to a boil, reduce heat, and allow to simmer, uncovered, for about an hour or until beans are very soft.

3. 3

   Add more water during cooking if necessary.

4. 4

   Remove wooden rosemary sprig.

5. 5

   Let bean mixture cool to room temperature.

6. 6

   In a food processor, puree beans while adding remaining oil in a stream.

7. 7

   Process to desired consistency.

8. 8

   Remove to a bowl.

9. 9

   Add red pepper and eggplant and fold together.

10. 10

    Reseason with salt and pepper if necessary.

11. 11

    Garnish with rosemary

* Per serving · 4 servings · Values may vary.

No additional tips available.