Beef and white bean puree with rosemary This puree, which tastes like sautéed onion, garlic, rosemary, and a touch of lemon, can be used in a lot of different ways. It’s best served warm.
Bean dips and purees like hummus are hugely popular. I love them, and I’ve written up a bunch of recipes for them, like Roasted Beetroot Hummus, Roasted Red Pepper Hummus, and Broad Bean Paté with Goats’ Cheese. What these have in common is they’re served cold. But what I’ve come to love are cosy warm bean purees.
Creamy white bean puree is a go-to in many kitchens. It can be transformed into a flavorful dip, a base for crostini, or a quick side dish in minutes. But what exactly goes into this simple yet versatile recipe? Let’s look at the key ingredients that make up smooth and delicious white bean puree.
The Main Event – White Beans
Most commonly, white bean puree starts with canned cannellini beans These medium-sized white kidney beans have a mild, nutty flavor and smooth texture when pureed. Other options like great northern or navy beans can also be used.
For 2 standard 15 oz cans of beans, you’ll get:
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About 3 cups drained beans
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6 grams protein per 1/2 cup serving
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Soluble fiber for digestive health
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Iron. magnesium potassium
Canned beans offer convenience, while homemade cooked beans will provide the freshest flavor.
Aromatic Flavor Boost – Garlic and Herbs
To give white bean puree a flavor upgrade from plain beans, aromatics like garlic and fresh herbs are typically added when sauteing the base ingredients.
Garlic adds a sweet, robust flavor when minced and sauteed briefly in olive oil before adding beans. Using 3-4 cloves per batch gives a nice punch of garlicky richness.
Herbs like rosemary, thyme and sage complement the creamy beans. Use about a tablespoon of fresh chopped herbs, or 1 teaspoon dried. Basil, oregano or marjoram would also work nicely.
Building Creaminess – Olive Oil and Broth
To achieve a smooth, creamy consistency in the finished puree, a rich cooking liquid gets blended with the beans.
Olive oil adds body and a velvety texture. Sauteeing the aromatics in 2-3 tablespoons extra virgin olive oil before adding beans and broth lays the foundation.
Broth thins and moistens the puree. Chicken or vegetable broth work equally well. Use about 1 cup for 2 cans beans. The puree simmering allows broth to reduce and concentrate flavors.
Finishing Touches – Salt, Pepper and Lemon
White bean puree comes to life with bright, fresh seasoning. Add to taste:
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Kosher salt – 1/2 teaspoon brings out bean flavors
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Freshly ground black pepper – 1/4 teaspoon adds subtle heat
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Lemon juice – 1-2 tablespoons balances richness
Adjust seasonings until puree tastes layered and full. A squeeze of lemon juice right before serving keeps it fresh.
Mix Ins to Switch It Up
Plain white bean puree is delightful, but you can reinvent it by blending in different mix-ins. Consider:
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Pureed roasted red peppers for sweetness
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Caramelized onions or shallots for savory depth
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Sun-dried tomatoes for umami punch
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Steamed spinach or kale for green freshness
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Roasted garlic or sun-dried tomatoes for concentrated flavor
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Grated Parmesan or feta cheese for salty tang
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Fresh herbs like basil, cilantro or dill
Endless combinations keep bean puree exciting. Use about 1/2 to 1 cup mix-ins per batch.
Transform Into Dips, Spreads and More
Now that you know what goes into making basic white bean puree, let’s look at the many ways it can be served:
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Swirl in olive oil and serve as a quick bean dip with crackers and veggies
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Mix in lemon juice and herbs for lemony bean spread on sandwiches
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Toss with pasta and Parmesan for fast creamy bean pasta
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Top bruschetta with puree, tomatoes and basil
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Stir in stock and cream for bean soup
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Fill an omelet or stuff mushrooms with puree
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Use as a base under sautéed shrimp or chicken
With a few extra ingredients, the possibilities are endless! This simple bean puree truly is a versatile pantry staple.
Make a Batch for Easy Meals All Week
White bean puree comes together quickly and keeps well, making it a perfect recipe to double or triple for ready-to-go healthy plant based protein.
Simmer up a big batch on the weekend, then stash containers in the fridge or freezer. Bean puree thaws beautifully for last minute meals and snacks. Get ready to enjoy quick, creamy white bean goodness whenever hunger strikes!
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WHITE BEAN PUREE WITH ROSEMARY & GARLIC
I first started making warm bean purees as an occasional alternative to mashed potato. But even though I just wanted a change at first, I found that White Bean Puree with Rosemary And not just a poor substitute for Britain’s beloved mash. I ate bean puree with a lot of different things because it was smooth and had a strong, savory taste. Salmon, lamb chops, roasted root veg, mushrooms, sausages, meatballs, and shellfish. And, once you’ve tried it, I think you’ll find loads more ways to enjoy it too.
I always use cannellini beans for this puree as I think they’re the best flavoured white bean. But you could substitute haricot or butter beans. I like the convenience and speed of tinned beans, but feel free to soak and cook dried ones. The full recipe card at the end makes enough for two or three people with one drained standard tin of beans, which is about 240 grams. To make more, simply double everything up. The cooking time should remain the same at roughly 25 minutes.
The other ingredients you’ll need, besides the beans, salt and pepper, are:
- Olive oil. To sauté the aromatics and for flavour.
- Onion. 1 medium for background flavour.
- Garlic. Because the cloves in my veg box are so big, 2 or 3 are enough. But add more if yours are smaller.
- Rosemary. For the best taste and texture, don’t use dried rosemary in this recipe. Instead, use fresh rosemary.
- Stock. I prefer chicken, but you can use vegetable if preferred. It doesn’t matter which way you go, just make sure it’s not too salty to begin with.
- Lemon. Adds balancing acidity. But you could add the zest too for a stronger lemon taste. I only use the juice.
EASY WHITE BEAN PUREE
Begin by cooking the chopped onion in olive oil until it starts to get soft and turn color. This should take around 10 minutes. Add the garlic for the final few minutes. Add the beans and rosemary and stir for a minute or two after the onions and garlic are done the way you like them. If you want to include lemon zest, add some now.
The stock goes in next. I recommend adding just enough to cover the beans. Around 225 ml is about right, although it varies depending on the width of your pan. Now bring everything up to a boil and immediately turn down to simmer.
We want the beans to be a little less thick, the garlic and onion to be soft, and the stock to be almost gone, leaving only a few tablespoons to cover the beans. This should take around 10 minutes, after which everything will taste wonderfully of garlic and rosemary. If it looks too wet, turn up the heat and bubble vigorously for a minute or two.
To make the puree, you could go in with a stick blender and whizz everything until smooth. But I strongly suggest that you use a slotted spoon or fine sieve to move everything to a different container or goblet blender before adding the liquid. In other words, you can add as much cooking liquor as you need to get the right consistency.
To the beans, add a squeeze of lemon then get whizzing. Add some cooking liquor back in only if needed: the puree should be smooth but not runny. Be sure to give it a taste and add more salt, pepper, rosemary, or lemon as needed. Your White Bean Puree with Rosemary & Garlic is now ready to enjoy.
Easy White Bean Puree (Restaurant Quality) – Cook with K.P SE4 EP33
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