White-bean puree

White-bean puree

By
From
Cook for Your Life
Photographer
Gorta Yuuki (studio) and William Meppem (location)

Beans are a great source of protein and fibre, and the carbohydrate they contain is low in GI. So, this puree allows you to fill yourself up on a more nutritious alternative to potato mash. The beans absorb the delicious flavours of the homemade stock, and the puree is delicious served with meat dishes such as lamb stew with gremolata. I find that soaking and cooking your own dried beans gives a superior flavour to tinned beans. They also have no added salt or preservatives.

Ingredients

Quantity Ingredient
1 cup dried cannellini beans, rinsed
750ml water
750ml chicken, beef or vegetable stock
1 garlic clove, crushed
2 tablespoons fresh lemon juice
2 tablespoons olive oil
sea salt
freshly ground black pepper

Method

  1. Soak the cannellini beans in the water overnight or for at least 2 hours. Drain and place the beans in a large saucepan. Add the stock, then slowly bring the beans to the boil. As soon as it starts to boil, reduce the heat and simmer slowly. Check the beans as they cook to make sure they have enough stock to cover. Add water if necessary. The beans should be cooked in 1–2 hours. When cooked, place the beans, garlic, juice and olive oil in a food processor and pulse until smooth. Season with salt and pepper to serve.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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