White Bean Purée

By slebel

Ingredients

• 2 tbsp (25 mL) olive oil
• 1 ⁄2 cup (125 mL) white onion, coarsely chopped
• 1 tbsp (15 mL) garlic, finely chopped
• 1 ⁄4 tsp (1 mL) chili flakes
• 2 tsp (10 mL) fresh sage or oregano, coarsely chopped
• 2 cans (540 mL each) cannellini or white kidney beans, rinsed and drained
• 1 ⁄2 cup (125 mL) beef stock
• 1 ⁄4 cup (50 mL) 35% cream (optional)
• Salt to taste

Preparation

Step 1

In a medium saucepan, heat oil over medium heat.

2. Add onion and cook until translucent, about 10 minutes.

3. Add garlic and chili flakes, cook for 30 seconds.

4. Add sage, beans and beef stock, bring to the boil and then reduce to simmer.

5. Simmer for 20 minutes with lid on, then 10 minutes without lid.

6. Add cream if using and stir to combine.

7. Let cool slightly and purée with a hand blender or food processor. Season to taste.

8. Warm through before serving.