Thursday, January 29, 2009

White Bean Puree with Sun-Dried Tomatoes

Today's guest blogger is Jeanne. She's sharing a recipe that she made recently to take to a dinner party with her friends. Sounds yummy.

Here’s the recipe….I don’t think you need all the salt. Pita bread is hard to find in Taipei so I just served it with toasted baguette slices…worked just fine--- Jeanne

White Bean Purée with Sun-Dried Tomatoes
Bon Appétit March 2004

A twist on hummus, this sunset-colored dip also makes a delicious sandwich spread. Allow time for soaking the beans overnight.

Yield: Makes 4 cups

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
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
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.

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.
Epicurious.com © CondéNet, Inc. All rights reserved.

No comments:

Post a Comment