White Bean Puree With Sun-Dried Tomatoes

White Bean Puree With Sun-Dried Tomatoes
White Bean Puree With Sun-Dried Tomatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    cup dried Great Northern beans

  • 4

    cups water

  • 1/2

    small onion quartered

  • 2

    fresh 4"-long rosemary sprigs

  • 1

    cup drained oil-packed sun-dried tomatoes

  • 1 1/2

    tablespoons chopped shallots

  • 1

    tablespoon chopped fresh rosemary leaves

  • 4

    tablespoons extra-virgin olive oil divided

  • 1 1/2

    teaspoons fresh lemon juice

  • 1 1/2

    teaspoons salt

  • 3/4

    teaspoon freshly-ground black pepper

  • 1/4

    teaspoon dried crushed red pepper

  • 1/2

    cup boiling water or more if needed

  • 2

    tablespoons chopped fresh parsley

  • Lemon wedges for garnish

  • Toasted pita triangles for serving

Directions

Place beans in medium saucepan. Add enough cold water to cover beans by 3 inches. Let stand overnight. Drain beans well. Return to saucepan. Add 4 cups water, onion, and rosemary sprigs. Bring to boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour 45 minutes. Discard rosemary sprigs. Drain beans and onion; cool to room temperature. Using on/off turns, puree drained beans and onion, sun-dried tomatoes, shallots, and chopped rosemary in processor until smooth, stopping occasionally to scrape down sides of bowl. Add 3 tablespoons oil, lemon juice, salt, pepper, and crushed red pepper. Puree until blended. With machine running, gradually add 1/2 cup boiling water. Thin with more water by tablespoonfuls if necessary. (Can be made 2 days ahead. Cover and refrigerate.) Transfer white bean puree to wide shallow bowl; drizzle with remaining 1 tablespoon oil and sprinkle with parsley. Garnish with lemon wedges. Serve with toasted pita triangles. This recipe yields 4 cups.

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