The best bean puree
It's creamy, garlicky and full of everything wonderful...and the best part? It's perfect for P1.
2 cups dried white beans, soaked overnight and drained
2 large rosemary sprigs
12 or so sage leaves, tied together in a bundle
1 1/2 Tbs. fresh minced garlic
salt and fresh black pepper to taste
evoo and balsamic vinegar for serving (optional)
Place beans in a large pot and cover with two inches of cold water. Add rosemary and sage and bring to boil over medium-high heat. When water boils, maintain the pot at a simmer and occasionally skim the frothies from the top. Simmer until beans are tender - 45 minutes or so.
When the beans are ready, remove the herbs. Drain the beans and reserve a cup of the cooking liquid.
Place the drained beans, garlic, salt, pepper and a half cup or so of reserved cooking liquid in a food processor (or blender) and process to puree. Add more liquid until they reach the desired consistency. Thick like mashed potatoes, or a thinner, spoonable puree....it doesn't matter. I like them not too runny, but not too thick either. Experiment.
Drizzle with olive oil and balsamic vinegar if you wish to serve.
This recipe is compliments of my friends over at Orangette. Enjoy!
100 lbs. down plus a carrot for every 5 more