White Bean Purée
You can make this creamy, delicious purée on short notice with canned white beans. It is a great side dish with sautéed chicken, roast veal, roast beef, and especially lamb. It also makes a good dip!
Serves 4
Ingredients
- 1 tablespoon olive oil
- 1 onion (about 3 ounces), peeled and sliced thin (1 cup)
- 1 large clove garlic, peeled and crushed
- One 16-ounce can small white beans, drained
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- ½ teaspoon Tabasco sauce
Method
- Heat the oil in a large skillet, then add the onion and sauté over medium-to-high heat for about 1 minute. Add the garlic and cook, stirring, for 5 to 6 seconds. Add the beans and cook for 2 to 3 minutes, until they are hot.
- Transfer the mixture to a food processor and process for 8 to 10 seconds, until smooth. Add the salt, pepper, butter, and Tabasco and process briefly to incorporate.
- Serve immediately, or keep warm in a double boiler until ready to serve.
- NOTE: You can make this puree ahead of time and then reheat it in a microwave oven.
Recipe Source
Quick & Simple
250 of master chef Jacques Pépin’s classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup.