Baked White Bean Puree

[Guest guest]

Baked White Bean Puree

 

Makes 3 cups

Beans are the most concentrated food source of natural

fiber, making this a healthy dip to serve with raw or

steamed vegetables. It is especially satisfying with

artichokes, which are often paired with fattening

butter or mayonnaise. Serve hot with toast and

assorted vegetables.

 

1 cup finely chopped onion

1 tablespoon minced garlic

2 teaspoons finely chopped fresh rosemary

2 fifteen-and-a-half-ounce cans cannellini beans,

drained, liquid reserved

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 tablespoon white-wine vinegar

1 tablespoon plus 1 teaspoon extra-virgin olive oil

1 tablespoon bread crumbs

1 tablespoon grated Parmesan cheese

Olive-oil cooking spray

 

1. Preheat oven to 350°. Place a medium saucepan

coated with olive-oil cooking spray over medium heat.

Add chopped onion and garlic, and sauté until

translucent. Add 1 teaspoon rosemary, cannellini

beans, and salt and pepper, and sauté until very hot.

 

2. Transfer bean mixture to the bowl of a food

processor; add white-wine vinegar, 1 tablespoon olive

oil, and 3 tablespoons reserved bean liquid, and then

pureé until smooth.

 

3. Combine bread crumbs, Parmesan cheese, remaining

teaspoon rosemary, and remaining teaspoon olive oil in

a small bowl, and stir until well combined.

 

4. Place bean purée in an ovenproof bowl; top with

the bread-crumb mixture. Transfer to oven; bake until

golden brown, about 20 minutes. Serve hot.

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

- We Remember

9-11: A tribute to the more than 3,000 lives lost

http://dir.remember./tribute