White Bean Puree – a delicious recipe with cannellini beans, olive oil, extra virgin olive oil, rosemary, garlic, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
716
kcal
Calories
61
g
Fat
39
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 (425 g) cans cannellini beans (you can use any white beans you prefer), 1/2 cup olive oil, 1/2 cup extra virgin olive oil, 2 sprigs rosemary, and more.
Yes, White Bean Puree falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
