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!
Servings: Makes 3 3/4 cups
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
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.