White Bean Purée with Sun-Dried Tomatoes

Name: White Bean Purée with Sun-Dried Tomatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters dried Great Northern beans; 2 Tbsps chopped fresh parsley; 1 Tbsp chopped fresh rosemary leaves; 1 teaspoons ground black pepper; 2 teaspoons fresh lemon juice; 4 servings Lemon wedges; 237 milliliters drained oil-packed sun-dried tomatoes; 4 Tbsps extra-virgin olive oil, divided; 1 smalls onion, quartered; 4 servings Toasted pita triangles; 0 teaspoons dried crushed red pepper; 8 inches long fresh rosemary sprigs; 2 teaspoons salt; 2 Tbsps chopped shallots; 118 milliliters (or more) boiling water

White Bean Purée with Sun-Dried Tomatoes might be just the main course you are searching for. Watching your figure? This vegan recipe has 521 calories, 17g of protein, and 20g of fat per serving. This recipe serves 4. If you have salt, parsley, lemon wedges, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Place beans in medium saucepan.

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Beans

Equipment you will use

Sauce Pan

Add enough cold water to cover beans by 3 inches.

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Beans

Water

Let stand overnight.

Drain beans well. Return to saucepan.

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Beans

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Sauce Pan

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.

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Rosemary

Beans

Onion

Water

Drain beans and onion; cool to room temperature.

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Beans

Onion

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.

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Sun Dried Tomatoes

Rosemary

Shallot

Beans

Onion

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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.)

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Red Pepper Flakes