White Bean Purée
Category
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.
Ingredients
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1/4 cup olive oil
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1/2 cup diced onion
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2 cloves garlic, minced
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2 sprigs fresh thyme
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2 10-ounce cans cannellini beas, drained and rinsed
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2 teaspoons Glace de Poulet Gold® dissolved in 1 cup hot water
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2 tablespoons chopped fresh parsley
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1 tablespoon fresh lemon juice
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Salt and ground black pepper
Methods/Steps
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.
Additional Tips
To make the this purée vegetarian, simply use our Veggie-Stock Gold®in place of the Glace de Poulet Gold Glace de Poulet Gold®.