Silky White Bean Puree
This is a reliable alternative to mashed potatoes or hummus. It relies on the natural starch of the beans to create body without the need for heavy cream or thickeners.
Watch your liquid ratio.
Keep a splash of the bean cooking water or warm stock on hand to adjust the texture until it reaches the consistency of thick Greek yogurt.
- Heavy-bottomed saucepan
- Food processor or high-speed blender
- Fine-mesh sieve
What goes in.
- 2 cans (15 oz)cannellini beans, rinsed and drained
- 3 tbspextra virgin olive oil
- 2 clovesgarlic, smashed
- 1/2 cupvegetable stock or bean cooking liquid
- 1 tspfresh lemon zest
- 1/2 tspsea salt
The slow stream method
With the processor running, pour the olive oil in a thin, steady stream. This mechanical agitation forces the oil and bean starch to bond, resulting in a glossy, stable puree rather than a gritty mash.
The method.
Infuse the oil
Heat the olive oil in a small pan over low heat with the smashed garlic. Let it sizzle for 3 minutes until the garlic is golden but not browned, then discard the garlic.
Warm the beans
Add the beans and the vegetable stock to the saucepan. Simmer gently for 5 minutes so the beans are heated through and begin to soften further.
Process
Transfer the bean mixture to a food processor. Add the lemon zest and salt. Process on high while slowly drizzling in the garlic-infused oil.
Refine
If the texture isn't perfectly smooth, press the puree through a fine-mesh sieve using the back of a wooden spoon to catch any stubborn bean skins.
Other turns to take.
Herb-Forward
Fold in two tablespoons of finely minced fresh rosemary or flat-leaf parsley after the puree is processed.
Roasted Garlic
Replace the fresh garlic with a whole head of roasted garlic, squeezed out of its skin, for a deeper, earthier profile.
When it doesn't go to plan.
Always process the beans while they are still warm; they break down much more easily and absorb the oil better.
If you find the puree is too thick, add liquid one tablespoon at a time.
Taste after the first processing round before adding extra salt, as canned beans vary in sodium content.
The ones that keep coming up.
Can I use dried beans?
Yes, but soak them overnight and cook until they are completely tender before starting. You want the bean to disintegrate between your fingers with zero resistance.
How do I keep it from separating?
The emulsion depends on temperature and speed. If it separates, add a teaspoon of hot water and process again on high to bring it back together.
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