Friday, February 15, 2008

White Bean Puree with Sun-dried Tomatoes

You could use canned beans to make this recipe faster, but if you have the time' try cooking the dry kind with the herbs. It really makes this dip, which can also be used as a spread on sandwiches. I've taken this recipe from Bon Appetit and do tweak it a little bit.

I use more lemon, and not so much dried tomatoes, which makes the color lighter, not so red.

If you do use canned beans, saute them with the rosemary, and if you like garlic, you can also add some garlic; but don't saute the onions.

This recipe makes quite a lot, so adjust it if you don't want to have too much.


1 cup dried Great Northern beans
4 cups water
1/2 small onion, quartered
2 4-inch-long fresh 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
Salt and pepper to taste
1/4 teaspoon dried crushed red pepper
1/2 cup (or more) boiling water

2 tablespoons chopped fresh parsley
Lemon wedges
Toasted pita triangles

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.

Makes 4 cups.

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