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Recipes

White Bean Puree with Sun-Dried Tomatoes

By Zov KaramardianPhotography by Brian Leatart

4.0

(2)

Image may contain Food Bread Dip Cracker and Pita

Recipe information

  • Yield

    Makes 4 cups

Ingredients

1

cup dried Great Northern beans

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4

cups water

1

/2 small onion, quartered

2

4-inch-long fresh rosemary sprigs

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1

cup drained oil-packed sun-dried tomatoes

1

1/2 tablespoons chopped shallots

1

tablespoon chopped fresh rosemary leaves

4

tablespoons extra-virgin olive oil, divided

1

1/2 teaspoons fresh lemon juice

1

1/2 teaspoons salt

3

/4 teaspoon ground black pepper

1

/4 teaspoon dried crushed red pepper

1

/2 cup (or more) boiling water

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2

tablespoons chopped fresh parsley

Lemon wedges

Toasted pita triangles

Need to make a substitution?

Preparation

  1. Step 1

    Place beans in medium saucepan. Add enough cold water to cover beans by 3 inches. Let stand overnight.

    Step 2

    Drain beans well. Return to saucepan. Add 4 cups water, onion, and rosemary sprigs. Bring to boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour 45 minutes. Discard rosemary sprigs. Drain beans and onion; cool to room temperature.

    Step 3

    Using on/off turns, puree drained beans and onion, sun-dried tomatoes, shallots, and chopped rosemary in processor until smooth, stopping occasionally to scrape down sides of bowl. Add 3 tablespoons oil, lemon juice, salt, pepper, and crushed red pepper. Puree until blended. With machine running, gradually add 1/2 cup boiling water. Thin with more water by tablespoonfuls if necessary. DO AHEAD Can be made 2 days ahead. Cover and refrigerate.

    Step 4

    Transfer white bean puree to wide shallow bowl; drizzle with remaining 1 tablespoon oil and sprinkle with parsley. Garnish with lemon wedges. Serve with toasted pita triangles.

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