White Bean Purée
Dress Up the Ordinary
Tender cannellini beans, simmered in our chicken stock with onion, garlic, and fresh herbs and puréed, make a terrific side dish for grilled tuna, roast chicken, or leg of lamb--or spread the purée on crostini and top it with chopped roasted red pepper or Kalamata olives for a sensational hors d'oeuvre.
1/4 cup olive oil
1/2 cup diced onion
2 cloves garlic, minced
2 sprigs fresh thyme
2 10-ounce cans cannellini beas, drained and rinsed
2 teaspoons Glace de Poulet Gold® dissolved in 1 cup hot water
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
Salt and ground black pepper
Warm the oil in a large saucepan over medium-low heat. Add the onion and cook until it's translucent, 5 minutes. Add the garlic and thyme sprigs and cook another minute. Add the beans and reconstituted Glace de Poulet Gold®, increase the heat to medium to bring the mixture to a simmer, and cook until the liquid is reduced by about half, 5-7 minutes.
Removet the thyme sprigs and purée the bean mixture in a food processor or blender with the parsley and lemon juice. Season to taste with salt and pepper.