Bean Puree Recipes

BUTTER-BEAN PUREE APPETIZER

Steps:

• Preheat oven to 400 degrees.
• Brush bread slices with olive oil and place on baking sheet.
• Bake until lightly golden 7 to 10 minutes.
• In a work bowl of a food processor combine 1 can butter beans undrained , 1 can butter beans drained and garlic and pulse until smooth.
• In a large bowl combine artichoke hears,lemon juice and 1/4 cup parsley.
• Add bean mixture to bowl, stirring well.
• Spoon onto toasted bread slices.
• Top with lemon zest and additional parsley.
• Drizzle with remaining olive oil.
• enjoy.

BEAN PUREE

Steps:

• Put beans, bay leaf, crushed garlic, thyme, wine and broth in a large saucepan over medium heat. Bring to a boil. Reduce to a simmer. Simmer until beans are very tender, about 1 hour 45 minutes, adding more broth or water if needed to keep beans covered.
• Remove from heat. Remove fresh thyme, if used, and bay leaf. Put beans with their liquid in a food processor. Puree until smooth. With machine running, slowly add olive oil and minced garlic. Season with salt and pepper. If puree is too thick, fold in butter or additional olive oil.

WHITE BEAN PUREE

Steps:

• In a saucepan, sweat the garlic in chicken stock. Add the beans and cook until heated through.
• Transfer the mixture to a food processor or blender and puree with the remaining ingredients, except hot pepper sauce. Adjust seasoning, and add hot sauce, to taste. Keep warm until ready to serve.

SESAME-ROASTED CHICKEN WITH BEAN PUREE

Steps:

• For the sesame-roasted chicken: Preheat the oven to 450 degrees F.
• Whisk together the sesame oil, lime and orange juice, peanut butter, honey, soy sauce, 1 tablespoon of the sesame seeds and the hot sauce if using in a large bowl. Reserve half of the sauce in a small bowl, then toss the chicken with the remaining sauce. Transfer the chicken to a baking sheet and roast about 35 minutes.
• Meanwhile, toss the broccoli rabe in a medium bowl with the olive oil, remaining tablespoon sesame seeds and some salt and pepper. After the chicken has roasted for 35 minutes, add the broccoli rabe to the baking sheet with the chicken. Continue to roast until the chicken is cooked through and the thickest part of a thigh registers 160 degrees F, about 10 minutes more.
• For the bean puree: While the chicken is cooking, heat the olive oil in a small saucepan. Add the garlic and a pinch of salt and cook for 1 minute over low heat. Add the stock and beans, turn the heat to high and bring to simmer; simmer for 5 minutes. Remove from the heat and mash or puree until smooth.
• To serve, spread the bean puree on a plate, top with the chicken and broccoli rabe and drizzle with the reserved sauce. Garnish with cilantro if you have it.

CREAMY PINTO BEAN PUREE

Steps:

• For a smooth texture, combine all the ingredients, plus 1 cup water, in a food processor and process until just pureed. For a soup with added texture, reserve 1/2 cup or so of the pinto beans, then stir into the pureed mixture.
• Creamy Pinto Bean Puree (this page)
• Mushroom and Bell Pepper Quesadillas or Soft Tacos (page 172)
• Shredded dark green lettuce and diced tomatoes
• Good-quality low-fat tortilla chips
• Calories: 220
• Total Fat: 1g
• Protein: 13g
• Carbohydrate: 39g
• Cholesterol: 3mg
• Sodium: 445mg

LIMA BEAN PURéE

Steps:

• Combine 6 cups water, lima beans, garlic, and rosemary sprig in large saucepan. Boil until beans are very soft, about 20 minutes. Drain, reserving cooking liquid. Discard rosemary sprig. Transfer bean mixture to processor. Add butter and puree until smooth, adding some of reserved cooking liquid by tablespoonfuls as needed to moisten. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring occasionally and adding more reserved cooking liquid as needed to moisten.)

WHITE BEAN PUREE

Steps:

• Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat to medium and simmer gently, uncovered, until the beans are soft, about 1 1/2 to 2 hours.
• Transfer to a food processor and puree until smooth. Season to taste with salt and pepper. Serve with the lamb shanks.

BAKED WHITE BEAN PUREE

Steps:

• Preheat oven to 350 degrees. Place a medium saucepan coated with olive-oil cooking spray over medium heat. Add chopped onion and garlic, and saute until translucent. Add 1 teaspoon rosemary, cannellini beans, and salt and pepper, and saute until very hot.
• Transfer bean mixture to the bowl of a food processor, add white-wine vinegar, 1 tablespoon olive oil, and 3 tablespoons reserved bean liquid, and then puree until smooth.
• Combine bread crumbs, Parmesan cheese, remaining teaspoon rosemary, and remaining teaspoon olive oil in a small bowl, and stir until well combined.
• Place bean puree in an ovenproof bowl; top with the bread-crumb mixture. Transfer to oven; bake until golden brown, about 20 minutes. Serve hot with toast and assorted vegetables.