White Bean Puree
- 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
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.
Recipe courtesy Steven T. Magnin
Recipe courtesy of Sandra Lee