Recipe courtesy of Food Network
White Bean and Grilled Vegetable Puree
- Yield: about 4 cups chunky puree
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 291
- Total Fat
- 19
- Saturated Fat
- 3
- Carbohydrates
- 24
- Dietary Fiber
- 6
- Sugar
- 2
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 155
- Total: 1 hr 50 min
- Prep: 20 min
- Cook: 1 hr 30 min
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