New This Month

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 high-fat butter or mayonnaise.

  • 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) cans 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 bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • Olive-oil cooking spray


  1. 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.

  2. 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.

  3. Combine bread crumbs, Parmesan cheese, remaining teaspoon rosemary, and remaining teaspoon olive oil in a small bowl, and stir until well combined.

  4. Place bean puree in an ovenproof bowl; top with the bread-crumb mixture. Transfer to oven; bake until golden brown, about 20 minutes. Serve hot with toast and assorted vegetables.

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