White Bean Puree With Sun-Dried Tomatoes

By á-174942

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

Details

Servings 4

Preparation

Step 1

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.