White Bean Puree Recipe

By Marcus Samuelsson |

Today I’m thinking about the Kwanzaa principle of nia, which means purpose.  The purpose of this holiday is to bring the community together.  Often the beginning of a gathering around food is the hors d’oeuvres, which is why I wanted to share my recipe for White Bean Puree with you.

During your Kwanzaa holiday this year, please hungry guests with Pumpkin Seed Aioli and my hummus-inspired White Bean Puree from Soul of a New Cuisine.  Make sure not to add salt to the beans while they cook, or they won’t soften.  You can make this dip up to 3 days ahead.  Just open the container, set it out with some crunchy vegetables and pita and let your guests dig in!

Prep Details

Servings: Makes 3 3/4 cups

Ingredients

1 cup dried white cannelloni beans, soaked in cold water for 8 hours and drained

2 slices bacon

4 garlic cloves, peeled

1/2 cup sliced portobello mushrooms

1 tbsp unsalted butter

2 tbsp extra-virgin olive oil

1 tbsp freshly grated Parmesan cheese

Juice of 1 lime

Salt and freshly ground black pepper

Directions

1. Combine the beans, bacon, garlic, and mushrooms in a large pot, add water to cover by 1 to 1 1/2 inches, and bring to a simmer. Simmer, uncovered, over low heat until the beans are soft, about 45 minutes.

2. Drain the beans and transfer to a food processor. Add the butter, oil, Parmesan cheese, and lime juice and process until smooth. Season with salt and pepper.

Store in a tightly covered container in the refrigerator for up to 3 days.