Baked White Bean Puree
Beans are the most concentrated food source of natural fiber, making this a healthy dip to serve with raw or steamed vegetables. It is especially satisfying with artichokes, which are often paired with fattening butter or mayonnaise. Serve hot with toast and assorted vegetables.
- Yield: Makes 3 cups
Source: Martha Stewart Living, November 1999
- 1 cup finely chopped onion
- 1 tablespoon minced garlic
- 2 teaspoons finely chopped fresh rosemary
- 2 (15.5 ounce) cannellini beans, drained, liquid reserved
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon white-wine vinegar
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 tablespoon breadcrumbs
- 1 tablespoon grated Parmesan cheese
- Olive-oil cooking spray
Preheat oven to 350 degrees. Place a medium saucepan coated with olive-oil cooking spray over medium heat. Add chopped onion and garlic, and saute until translucent. Add 1 teaspoon rosemary, cannellini beans, and salt and pepper, and saute until very hot.
Transfer bean mixture to the bowl of a food processor; add white-wine vinegar, 1 tablespoon olive oil, and 3 tablespoons reserved bean liquid, and then puree until smooth.
Combine breadcrumbs, Parmesan cheese, remaining teaspoon rosemary, and remaining teaspoon olive oil in a small bowl, and stir until well combined.
Place bean puree in an ovenproof bowl; top with the breadcrumb mixture. Transfer to oven; bake until golden brown, about 20 minutes. Serve hot.