Name: White Bean Purée
Yield: Makes 3 1/2 cups
Ingredients: 1 tablespoon olive oil; 1/4 cup chopped bacon; 1/2 carrot, finely chopped; 1/2 cup chopped onion; 1 tablespoon chopped fresh rosemary or 2 teaspoons dried; 3 15-ounce cans cannellini (white kidney beans), rinsed, drained; 1 cup canned low-salt chicken broth

An accompaniment to Sauteéd Scallops with Hazelnut Vinaigrette . Also great with roast lamb or chicken.

Recipe information

Yield
Makes 3 1/2 cups

Ingredients

1 tablespoon olive oil

1/4 cup chopped bacon

1/2 carrot, finely chopped

1/2 cup chopped onion

1 tablespoon chopped fresh rosemary or 2 teaspoons dried

3 15-ounce cans cannellini (white kidney beans), rinsed, drained

1 cup canned low-salt chicken broth

Preparation

Heat oil in heavy large saucepan over medium-high heat. Add bacon; sauté until brown, about 3 minutes. Reduce heat to low. Add carrot, onion and rosemary; sauté until vegetables are tender, about 5 minutes. Increase heat to high. Add cannellini and broth; bring to boil. Reduce heat to low; cook until almost all liquid is absorbed, stirring often, about 20 minutes. Puree mixture in processor. Return to saucepan. Season with salt and pepper.

TagsWhite Bean Bean and Legume Vegetable Bacon Cured Meat Meat Carrot Root Vegetable Onion Side Dinner Nut Free Easy Weeknight Meals Simmer Food Processor Blender

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