White bean puree with olives and goat’s cheese

White bean puree with olives and goat’s cheese

By
From
Saha
Serves
4
Photographer
Matt Harvey

Ingredients

Quantity Ingredient
150g dried white beans, soaked in 2–3 times their volume of cold water overnight
30ml olive oil
1 medium onion, finely sliced
1 large garlic clove, roughly chopped
1 tablespoon sherry
750ml water
1 small garlic clove, crushed with 1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1/2 lemon, juiced
60g goat’s cheese, crumbled
handful kalamata olives, washed, dried and roughly chopped

Method

  1. Strain the beans and rinse them well. Heat the olive oil in a heavy-based pot, then add the onion. Sauté for a few minutes, then add the garlic and stir over a gentle heat for a further couple of minutes. Add the beans, stirring to coat them with oil, then add the sherry. Add water and bring to the boil. Lower the heat and simmer, uncovered, for 30–40 minutes, or until the beans are tender.
  2. Towards the end of the cooking time, raise the heat to boil off any remaining liquid, but watch carefully to avoid burning.
  3. Pour the beans into a sieve and strain any residual liquid, then tip them into a blender and add the garlic paste, extra-virgin olive oil and lemon juice. Blitz the mixture on high until it is reduced to a smooth purée. To serve, heat the purée through and gently fold in the goat’s cheese and chopped olives.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again