Recipe courtesy of Food Network
Save Recipe Print
Total:
1 hr 50 min
Prep:
20 min
Cook:
1 hr 30 min
Yield:
about 4 cups chunky puree

Ingredients

Directions

In a large pot combine about 1/2 gallon water with beans, 1/2 cup oil, rosemary, garlic and salt and pepper. Bring to a boil, reduce heat, and allow to simmer, uncovered, for about an hour or until beans are very soft. Add more water during cooking if necessary.

Remove wooden rosemary sprig. Let bean mixture cool to room temperature.

In a food processor, puree beans while adding remaining oil in a stream. Process to desired consistency. Remove to a bowl.

Add red pepper and eggplant and fold together. Reseason with salt and pepper if necessary. Garnish with rosemary

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Black Bean Salad

Recipe courtesy of Guy Fieri

White Bean-Chard Soup

Recipe courtesy of Food Network Kitchen

White Bean and Chicken Chili

Recipe courtesy of Giada De Laurentiis

"Super-Tuscan" White Bean Soup

Recipe courtesy of Michael Chiarello

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Roast Chicken with Potatoes and Vegetables

Recipe courtesy of Marc Murphy

Italian Marinated Vegetables

Recipe courtesy of George Stella

Roasted Winter Vegetables

Recipe courtesy of Ina Garten

Grilled Pork Tenderloin

Recipe courtesy of Alton Brown

Browse Reviews By Keyword