Cream White Bean and Rosemary Pureé — The Perfect Addition to Any Get-Together

Cream White Bean and Rosemary Pureé

The Perfect Addition to Any Get-Together

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Before I moved to Sonoma County and encountered what I might call gourmet backyard
bar-b-ques, I was terrified of potluck themes in general — the random assortment of foods, congealing textures and unmatching flavors usually sent me home with a stomachache and a frown. I quickly learned that if invited to a potluck, always bring something healthy and simple that I enjoy eating-in the event that it’s all I end up eating. This white bean pureé is the perfect appetizer or side dish to take to any party, any time of year. The yummy pureé pairs well with all kinds of bar-b-qued meats and fishes, veggies and salads and stands up to any beverage, both adult and kiddo-friendly. It is simple to make and a crowd pleaser, every time. Using simple ingredients and even easier techniques will make you standout in any crowd and maybe even make you blush because it’s THAT easy.

 

Ingredients

1 can (15 oz.) white or cannellini beans

¼ cup olive oil

1 teaspoon red chile flakes (omit if your are sensitive to spice)

3 rosemary sprigs (in tact), more for garnish

3 garlic cloves

¼ cup parmesan cheese (freshly grated is best)

juice of 1 lemon

salt (photo above shows Hawaiian black salt to finish with-but it’s not necessary)

pepper

 

Directions

Heat a skillet and add olive oil. Add garlic, rosemary and chile flakes, sautéing until the garlic is golden brown and smells of rosemary fill the kitchen. Turn off the heat and strain the golden, infused oil into measuring cup.

In a blender or food processor, add white beans, lemon juice, parmesan cheese and a dash of salt and pepper. Whirl the beans, drizzling in the herbaceous olive oil. Reserve about 1 tablespoon of olive oil to garnish. Texture should smooth, creamy and thick like hummus. Empty your mixture into a serving bowl. Smooth the top and add your reserve olive oil, Hawaiian black salt (or sea salt) and rosemary sprig for garnish. Serve with pita chips, crackers, crudite or chips. Makes about 2 cups, though I normally double the recipe just in case.

 

http://www.emeritusvineyards.com

 

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