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Old November 12, 2012   #37
Zana
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Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,521
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Baked White Bean Puree

Ingredients
2 tbsp. plus 1 tsp. olive oil
1 medium onion, chopped
1 tbsp. minced garlic
2 tsp. finely chopped fresh rosemary
2 15½-oz. cans cannellini beans, rinsed and drained
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tbsp. white wine vinegar
1 tbsp. dry bread crumbs
1 tbsp. freshly grated Parmesan cheese

Instructions
Preheat your to oven to 350°F. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the onion and garlic and cook until translucent, about 8 minutes. Add 1 teaspoon rosemary and salt and pepper and stir well to combine. Scrape into a food processor fitted with the steel blade.
Transfer the beans to the food processor bowl and add the vinegar, 1 tablespoon olive oil, and 3 tablespoons water and purée until smooth.
Combine the bread crumbs, Parmesan cheese, remaining rosemary, and remaining olive oil in a small bowl, and stir until combined.
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.
Note: I prepared this through step 2 and refrigerated it overnight. Add 5 minutes to baking time.

Total Servings: 10
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