White Bean Puree

Recipe courtesy Steven T. Magnin

Show: Food Network ChallengeEpisode: Army Cook-Off

Rated 3 stars out of 5
  • Rate This Recipe
  • Read 4 Reviews
Total Time:
15 min
Prep
5 min
Cook
10 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 2 cloves garlic
  • 2 cups chicken stock
  • 2 cups canned white beans
  • 2 tablespoons olive oil
  • 2 teaspoons white wine vinegar
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Hot pepper sauce

Directions

In a saucepan, sweat the garlic in chicken stock. Add the beans and cook until heated through.

Transfer the mixture to a food processor or blender and puree with the remaining ingredients, except hot pepper sauce. Adjust seasoning, and add hot sauce, to taste. Keep warm until ready to serve.

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Newest Ratings and Reviews

Read all 4 reviews

  • on February 02, 2009

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    The flavors, first of all, are delicious. A friend commented that it sounded like Pasta e Fagioli without the tomatoes and pancetta / proscuitto. True enough, it does. When you puree the ingredients in the blender / food processor, place them in a saucepan. Bring them to a LOW simmer (just until you see bubbles on the surface. Put the lid on your pan, tilted a bit for venting, and bring the heat down to a simmer.

    If you do this while your pasta water is simmering, and remember to stir every few minutes, you will have a thick and delicious sauce that clings to your pasta.

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  • on March 22, 2008

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    The flavor of this was great but it was more like a soup than a bean puree. I would use less than a half a cup of chicken broth next time.

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  • on March 15, 2008

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    i needed to use 3 cans of beans despite the recipe calling for 2 cups. the flavors were there but the recipe called for too much chicken broth.i would reduce it to a mere 1/2 cup if i were to make it again (which i won't.

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