Silky White Bean Puree
The secret to a smooth puree is heat. By warming the beans with aromatics before blending, you soften the starches, resulting in a texture that feels like cream rather than mashed legumes.
Temperature control is your primary tool.
Cold beans blended straight from the can will result in a grainy, thick paste. Warming them gently in oil makes the emulsion stable.
- Small saucepan
- Food processor or high-speed blender
- Rubber spatula
What goes in.
- 2 cans (15 oz each)cannellini beans, rinsed and drained
- 1/2 cupextra virgin olive oil
- 3 clovesgarlic, smashed
- 1 tbspfresh lemon juice
- 1 tspkosher salt
- 1/2 tspcracked black pepper
Slow-Stream Incorporation
Do not dump all the oil in at once. With the processor running, pour the oil in a thin, steady stream to create a stable, silk-like emulsion.
The method.
Infuse the oil
Place the saucepan over low heat. Add the olive oil and smashed garlic cloves. Cook for 3-4 minutes until the garlic is fragrant but not browned.
Warm the beans
Add the drained beans to the saucepan. Stir for 2 minutes to coat them in the garlic-infused oil. Take off the heat.
Process
Transfer the mixture to a food processor. Remove the garlic cloves if you prefer a milder taste, or leave them in. Add lemon juice, salt, and pepper.
Emulsify
Pulse until broken down, then run the machine continuously while drizzling in a tablespoon of warm water or broth. Stop when the puree looks glossy and uniform.
Other turns to take.
Herb-Forward
Add a handful of fresh rosemary or thyme to the oil while warming the garlic.
Roasted Garlic
Skip the fresh garlic in the pan and fold in 4 cloves of pre-roasted garlic during the blending stage.
When it doesn't go to plan.
Rinse the beans under cold water for at least a full minute to remove the tinny taste often found in canned legumes.
If the puree is too stiff, add water one teaspoon at a time; it will firm up slightly as it cools.
Use a rubber spatula to scrape down the sides of the bowl twice during processing to ensure every bean is incorporated.
The ones that keep coming up.
Can I use dry beans instead of canned?
Yes, but they must be soaked and cooked until they are soft enough to crush between two fingers with zero resistance.
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