White Bean Puree with Sun-Dried Tomatoes Recipe

Name: White Bean Puree with Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried Great Northern beans; 4 cups water; 1/2 small onion, quartered; 2 4-inch-long fresh rosemary sprigs; 1 cup drained oil-packed sun-dried tomatoes; 1 1/2 tablespoons chopped shallots; 1 tablespoon chopped fresh rosemary leaves; 4 tablespoons extra-virgin olive oil, divided; 1 1/2 teaspoons fresh lemon juice; 1 1/2 teaspoons salt; 3/4 teaspoon ground black pepper; 1/4 teaspoon dried crushed red pepper; 1/2 cup (or more) boiling water; 2 tablespoons chopped fresh parsley; Lemon wedges; Toasted pita triangles

Servings: persons

1 cup dried Great Northern beans
4 cups water
1/2 small onion, quartered
2 4-inch-long fresh rosemary sprigs
1 cup drained oil-packed sun-dried tomatoes
1 1/2 tablespoons chopped shallots
1 tablespoon chopped fresh rosemary leaves
4 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1/4 teaspoon dried crushed red pepper
1/2 cup (or more) boiling water
2 tablespoons chopped fresh parsley
Lemon wedges
Toasted pita triangles

1
Place beans in medium saucepan.
2
Add enough cold water to cover beans by 3 inches.
3
Let stand overnight.
4
Drain beans well.
5
Return to saucepan.
6
Add 4 cups water, onion, and rosemary sprigs.
7
Bring to boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour 45 minutes.
8
Discard rosemary sprigs.
9
Drain beans and onion; cool to room temperature.
10
Using on/off turns, puree drained beans and onion, sun-dried tomatoes, shallots, and chopped rosemary in processor until smooth, stopping occasionally to scrape down sides of bowl.
11
Add 3 tablespoons oil, lemon juice, salt, pepper, and crushed red pepper.
12
Puree until blended.
13
With machine running, gradually add 1/2 cup boiling water.
14
Thin with more water by tablespoonfuls if necessary.
15
(Can be made 2 days ahead.
16
Cover and refrigerate.)
17
Transfer white bean puree to wide shallow bowl; drizzle with remaining 1 tablespoon oil and sprinkle with parsley.
18
Garnish with lemon wedges.
19
Serve with toasted pita triangles.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup dried Great Northern beans, 4 cups water, 1/2 small onion, quartered, 2 4-inch-long fresh rosemary sprigs, and more.

Yes, White Bean Puree with Sun-Dried Tomatoes 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.

White Bean Puree with Sun-Dried Tomatoes

How did you like this recipe?

Frequently Asked Questions