White Bean and Grilled Vegetable Puree

Total Time:
1 hr 50 min
Prep:
20 min
Cook:
1 hr 30 min

Yield:
about 4 cups chunky puree

Ingredients
  • 1 pound small navy beans, washed and picked over
  • 1 cup extra virgin olive oil
  • 1 sprig fresh rosemary
  • 3 cloves garlic, peeled
  • Salt and pepper to taste
  • 1/2 cup roasted chopped red bell pepper
  • 1/2 cup grilled and chopped eggplant
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


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