Pureed White Beans with Tons of Fresh Herbs

This puree has a stunning green color from all of the fresh herbs and is the perfect dip—warm, cold, or at room temperature—for toasted bread or crudites. Or serve it as a main dish under bits of crumbled bacon, sausage, or prosciutto, or a small piece of simply cooked chicken or fish.

Source: http://markbittman.com/pureed-white-beans-with-ton

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Name: Pureed White Beans with Tons of Fresh Herbs
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: not set
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil plus more for garnish; 1 leek, white part and some of the green trimmed, well rinsed, and chopped; or 1 onion, chopped; 1 cup chopped mixed mild herbs like parsley, cilantro, mint, basil, or chervil; 1 tablespoon chopped fresh oregano tarragon, or thyme; 3 cups cooked or canned cannellini navy, or other white beans, drained, liquid reserved; 1 cup bean-cooking liquid stock or water, or more as needed

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INGREDIENTS

1 tablespoon butter
1 tablespoon olive oil plus more for garnish
1 leek, white part and some of the green ; trimmed, well rinsed, and chopped; or 1 onion, chopped
1 cup chopped mixed mild herbs ; like parsley, cilantro, mint, basil, or chervil
1 tablespoon chopped fresh oregano ; tarragon, or thyme
3 cups cooked or canned cannellini ; navy, or other white beans, drained, liquid reserved
1 cup bean-cooking liquid ; stock or water, or more as needed

Servings

INSTRUCTIONS

1. Put the butter and oil in a large skillet over medium heat. When the butter is melted, add the leek and cook, stirring occasionally, until it is soft, about 5 minutes. Add the chopped herbs and cook a minute or 2 more.

2. If you want the mixture super-smooth, transfer it—along with the beans—to a blender, food processor, or food mill and process, adding as much liquid as you need to make a smooth but not watery puree. If you want a lumpier texture, mash the beans right in the pan with a fork or potato masher, adding liquid slowly to get them as soupy as you like.

3. Sprinkle with salt and pepper; taste and add more if necessary. Heat and serve immediately or keep warm over low heat for up to an hour or so. Garnish with a drizzle of olive oil if you like.

NOTES

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Pureed White Beans with Tons of Fresh Herbs

1 tablespoon butter 
1 tablespoon olive oil plus more for garnish 
1  leek, white part and some of the green trimmed, well rinsed, and chopped; or 1 onion, chopped
1 cup chopped mixed mild herbs like parsley, cilantro, mint, basil, or chervil
1 tablespoon chopped fresh oregano tarragon, or thyme
3 cups cooked or canned cannellini navy, or other white beans, drained, liquid reserved
1 cup bean-cooking liquid stock or water, or more as needed

3. Sprinkle with salt and pepper; taste and add more if necessary. Heat and serve immediately or keep warm over low heat for up to an hour or so. Garnish with a drizzle of olive oil if you like.

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Nutrition

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Serving Size: 1 Serving (4g)
Recipe Makes: 4 Servings

Calories: 25
Calories from Fat: 25 (100%)

Amt Per Serving		% DV

	Total Fat 2.9g	4 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.1g
Cholesterol 7.6mg		2 %
Sodium 20.4mg		1 %
Potassium 0.9mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 25

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