White Bean Puree with Mint

By akselden

Ingredients

• 1 cup (250 mL) lightly packed fresh mint leaves
• 1 cup (250 mL) lightly packed fresh Italian parsley leaves
• 4 cloves garlic, peeled
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) freshly ground black pepper
• One 19 oz. (475 g) can of cannellini beans
• 2 tbsp (25 mL) extra-virgin olive oil
• Tabasco sauce, to taste

Preparation

Step 1

1. Bring about 5 cups of water to boil in a saucepan. Add the mint and parsley, pushing them down into the water, and cook for 10 seconds.
2. Drain the herbs in a sieve, pressing on them lightly to extract excess moisture and place them in the bowl of a food processor with the garlic, salt and pepper. Process the mixture for a few seconds to combine the ingredients, then scrape down the
sides of the bowl with a rubber spatula to gather the ingredients in the bottom of the bowl.
3. Add the beans and process for about 1 minute, again stopping the motor once or twice and scraping down the sides of the bowl With the rubber
spatula, until the mixture is smooth With fleck of green visible throughout.
4. Add the oil and Tabasco and process for about 5 seconds or until they are incorporated. Transfer the mixture to a serving bowl.
5. To serve: place a scoop of the bean puree in the wide end of the endive. Or, serve with grilled pit bread or as one of a number of dips for erudite.