White bean purée

White bean purée

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

Dried beans are something that should always be in your cupboard. They are the best substitute for rice and potatoes, and they go well with meat, fish and poultry or as part of an antipasto or dip plate.

If you don’t want to go to the trouble of cooking your own beans you could use canned ones. Just drain off the liquid and heat them prior to pulsing. You could also try borlotti beans for a variation to this recipe.

Chopped spinach or rocket can be added to the warm bean purée, and it’s perfect served with grilled or roast lamb or beef.

Ingredients

Quantity Ingredient
200g dried cannellini beans, soaked overnight in plenty of cold water
2 sticks celery
1 tomato
3 garlic cloves
spring sage
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
salt
freshly ground black pepper

Method

  1. Drain the beans and place them in a large saucepan. Fill the pan with cold water, covering the beans with at least 5 cm of water. Add the celery, tomato, garlic and sage. Bring to the boil, then turn down to a simmer. Cook the beans until their skins and texture are soft and creamy.
  2. When cooked, remove the celery and sage and drain off most of the liquid. Pulse the bean mixture in a food processor or blend with a hand-held blender. You want a rough but creamy consistency.
  3. Season with vinegar and olive oil, salt and pepper before serving.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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