White Bean Purée with Sun-Dried Tomatoes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 cups
- 3/4 teaspoon ground black pepper
- 1 1/2 teaspoons salt
- 4 cups water
- 2 tablespoons chopped fresh parsley
- lemon wedges
- 1 1/2 teaspoons fresh lemon juice
- 1 tablespoon chopped fresh rosemary leaves
- 1 cup dried great northern beans
- 4 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon dried crushed red pepper
- Carbohydrate 15 g(5%)
- Fat 12 g(18%)
- Fiber 4 g(15%)
- Protein 4 g(9%)
- Saturated Fat 2 g(9%)
- Sodium 612 mg(25%)
- Calories 177
Preparation 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.
Preparation 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.
