White Bean Pure Recipes

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Pan-Roasted Salmon with White Bean Purée image

I think salmon is one of those things that's easy to mess up, so I'm going to show you how to do it right. This dish can double as a weekday meal or an entertaining recipe-and it'll give you that restaurant feel with just a simple plate of food at home.

Provided by Hugh Acheson

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

9 tablespoons unsalted butter, divided, save butter wrapper
1 lemon
2 shallots, minced
15 1/2 ounces can white beans, drained and rinsed
3/4 cup chicken stock
5 tablespoons olive oil, divided
kosher salt
1 1/2 pounds skin-on salmon filet, divided into 4 pieces
ginger, 1-inch piece
2 bay leaves
1 bunch bok choy, thinly sliced
1/2 cup pecans, toasted


  • For the brown butter: In a small skillet, melt 8 tablespoons butter over medium low heat until brown and bubbly with a nutty aroma. As the butter cooks, the milk solids will separate on the bottom and turn brown. Remove from heat, add lemon zest, lemon juice, and a pinch of salt, and set aside.For the white bean puree: In a small saucepan, heat 1 tablespoon butter over medium heat, add the minced shallot and saute until soft and translucent. Add white beans and chicken stock and bring to a boil. When boiling, remove from heat and add to a blender along with a few pinches of salt and 1 tablespoon of olive oil. Puree, scrape into a small bowl, and cover with the butter wrapper to prevent a skin from forming on the top.
  • Cook the salmon: Trim the thin belly flaps off the salmon (save for another use), so the pieces are uniform in size. Season with salt and wrap in paper towels to remove any moisture. In a skillet over medium heat, add 1 tablespoon olive oil, and then two salmon fillets, skin side down. (Hold the fish in place for several seconds so the skin doesn't curl.) Cook for 3 minutes; then flip and add 1 tablespoon olive oil, ginger, and bay leaves. Baste the fish by tilting the pan and spooning the juices over the fish as it cooks, 1 more minute. Remove, set aside, and repeat with remaining fish fillets. Discard ginger and bay leaves.
  • Finish the dish: In the same skillet the fish was cooked in, heat 1 tablespoon olive oil over medium/high heat. Add the bok choy and a pinch of salt and cook for 1 1/2 minutes, until soft. To serve, place a large dollop of white bean puree on a platter and a few spoonfuls of bok choy next to it. Add pecans and drizzle the brown butter on top. Finish by placing the salmon, skin side up on top, and serve.


White Bean Puree image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 cloves garlic
2 cups chicken stock
2 cups canned white beans
2 tablespoons olive oil
2 teaspoons white wine vinegar
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
Hot pepper sauce


  • 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.


White Bean Purée image

Categories     Condiment/Spread     Food Processor     Bean     Side     Legume     Parade     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 3 cups

Number Of Ingredients 10

1 1/2 cups dry Great Northern beans
1 onion, cut into 1/4-inch dice
1 rib of celery, cut into 1/4-inch dice
1 carrot, cut into 1/4-inch dice
2 cloves of garlic (1 smashed and 1 minced) and 1 bay leaf
2 sprigs fresh thyme plus 1 teaspoon thyme leaves
6 cups chicken broth
Coarse salt and pepper, to taste
1/3 cup heavy cream
Few drops extra-virgin olive oil


  • 1. Soak the beans overnight. Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour.
  • 2. Drain the beans; transfer to a 2-quart pot with the diced onion, celery, carrot, smashed garlic, bay leaf, thyme sprigs, 5 cups of broth, salt, and pepper to taste. Bring to a boil. Lower the heat; simmer until beans are very tender, about 90 minutes. If the mixture becomes dry, add some of the remaining broth.
  • 3. Drain the beans; discard the thyme sprigs and bay leaf. Warm the beans in a pan over medium heat. Add the cream, thyme leaves, minced garlic, salt, and pepper. Let simmer. Cook until the cream is reduced and is almost dry on the beans, about 4 to 5 minutes.
  • 4. Puree the beans in a food processor, adding a few drops of oil. Adjust seasonings.


White Bean-Tahini Puree with Toasted Pitas image

Provided by Guy Fieri Bio & Top Recipes

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 17

2 teaspoons ground cumin
2 teaspoons za'atar
1 teaspoon chile powder
1 teaspoon granulated garlic
4 pitas
2 tablespoons extra-virgin olive oil
8 white anchovy fillets, drained
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup tahini paste
1/4 cup chicken stock
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
3 to 4 turns fresh ground black pepper
1 lemon, zested and juiced
1/4 cup minced fresh chives


  • Preheat the oven to 400 degrees F.
  • For the toasted pita chips: Combine the cumin, za'atar, chile powder and granulated garlic in a small bowl. Brush the pitas on both sides with the olive oil; cut each pita into 8 triangles. Toss the pita wedges in the spice mixture until fully coated, then spread them out on a baking sheet. Toast in the oven until golden brown and crispy, 14 to 16 minutes. Let cool on a paper-towel-lined plate.
  • For the white bean-tahini puree: Lay the anchovies on a small baking sheet and place in the oven for 6 to 8 minutes.
  • In a large saute pan over medium-high heat, add the olive oil, garlic, cannellini beans and roasted anchovies. Cook, stirring often, for 4 to 6 minutes; transfer to a food processor along with the tahini, chicken stock, salt, red pepper flakes, black pepper and lemon juice and zest. Process until smooth and creamy. Transfer the puree to a bowl and garnish with the chives. Serve immediately with the toasted pita chips.


White-Bean Puree With White Truffles image

Provided by Nancy Harmon Jenkins

Categories     dinner, soups and stews, appetizer

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 6

1 pound dried white beans, preferably cannelini or navy beans
1 medium onion, halved
1 sprig fresh sage, or 1 teaspoon crumbled dried sage leaves (do not use powdered sage)
1 clove garlic
1/4 cup extra-virgin olive oil
1/2 ounce white truffle or 2 tablespoons white truffle paste


  • Cover the beans with water, and soak overnight. Or use the quick- soaking method: Cover the beans with water, bring to a boil, and boil 2 minutes. Remove from the heat, and set aside for 1 hour.
  • Drain the beans and discard the soaking water. Place the beans, onion, sage, garlic and oil in soup kettle. Add fresh water to cover. Bring to a boil, lower the heat, and cook, covered, at a bare simmer until the beans are very soft, 40 minutes to 2 hours, depending on the age of the beans. Keep a teakettle of water simmering, and as the beans absorb the liquid, add more water, little by little. The beans should always be covered by liquid but never swimming in it.
  • If fresh sage is used, remove the sprigs and discard. Place the beans and liquid in a food processor, and process until very smooth. If using fresh white truffle, scrape half into the puree, and continue processing until well blended. Serve the puree immediately, with the remaining truffle shaved over the surface. If using truffle paste, puree the entire amount with the beans just before serving.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 8 grams, Fiber 11 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 4 milligrams, Sugar 3 grams


White Bean Purée image

Yield Makes 3 1/2 cups

Number Of Ingredients 7

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


  • 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.


White Bean Purée with Sun-Dried Tomatoes image

Categories     Condiment/Spread     Bean     Tomato     Appetizer     Rosemary     Spring     Bon Appétit

Yield Makes 4 cups

Number Of Ingredients 16

1 cup dried Great Northern beans
4 cups water
1/2 small onion, quartered
2 4-inch-long fresh rosemary sprigs
1 cup drained oil-packed sun-dried tomatoes
1 1/2 tablespoons chopped shallots
1 tablespoon chopped fresh rosemary leaves
4 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1/4 teaspoon dried crushed red pepper
1/2 cup (or more) boiling water
2 tablespoons chopped fresh parsley
Lemon wedges
Toasted pita triangles


  • Place beans in medium saucepan. Add enough cold water to cover beans by 3 inches. Let stand overnight.
  • Drain beans well. Return to saucepan. Add 4 cups water, onion, and rosemary sprigs. Bring to boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour 45 minutes. Discard rosemary sprigs. Drain beans and onion; cool to room temperature.
  • Using on/off turns, puree drained beans and onion, sun-dried tomatoes, shallots, and chopped rosemary in processor until smooth, stopping occasionally to scrape down sides of bowl. Add 3 tablespoons oil, lemon juice, salt, pepper, and crushed red pepper. Puree until blended. With machine running, gradually add 1/2 cup boiling water. Thin with more water by tablespoonfuls if necessary. (Can be made 2 days ahead. Cover and refrigerate.)
  • Transfer white bean puree to wide shallow bowl; drizzle with remaining 1 tablespoon oil and sprinkle with parsley. Garnish with lemon wedges. Serve with toasted pita triangles.


Baked White Bean Puree image

Beans are the most concentrated food source of natural fiber, making this a healthy dip to serve with raw or steamed vegetables. It is especially satisfying with artichokes, which are often paired with high-fat butter or mayonnaise.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 cups

Number Of Ingredients 11

1 cup finely chopped onion
1 tablespoon minced garlic
2 teaspoons finely chopped fresh rosemary
2 (15.5 ounce) cans cannellini beans, drained, liquid reserved
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon white-wine vinegar
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon bread crumbs
1 tablespoon grated Parmesan cheese
Olive-oil cooking spray


  • 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.

Nutrition Facts : Calories 102 g, Fat 6 g, Fiber 6 g, Protein 6 g, Sodium 342 g


White Bean Puree image

Provided by Molly O'Neill

Categories     weekday, side dish

Time 2h

Yield Four to six servings

Number Of Ingredients 7

1 pound Great Northern beans, soaked overnight and drained
2 bay leaves
3 cloves garlic, 2 crushed, 1 peeled and minced
4 sprigs fresh thyme
1 quart chicken broth, homemade or low-sodium canned
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste


  • 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.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 2 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 558 milligrams, Sugar 4 grams


Herb-crusted rack of lamb with white bean purée image

Show off your cooking skills with this restaurant-style cut of lamb served on a butter bean mash

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 16

50g fresh white breadcrumb or white bread, torn into small pieces
2 tbsp roughly chopped parsley
2 tbsp thyme leaf
2 tbsp rosemary leaves, picked from sprigs
zest 1 lemon
25g grated parmesan
2 tbsp olive oil , plus extra for drizzling
2 x 8-bone racks of lamb , well trimmed (see 'Try', below)
2 tbsp Dijon mustard
250g spinach leaves
400g can butter bean , drained and rinsed
1 garlic clove , chopped
6 anchovy fillets
large rosemary sprig, leaves chopped
juice ½ lemon
8 tbsp extra-virgin olive oil , the best quality you can afford


  • Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
  • Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked - this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.
  • While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.
  • Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.

Nutrition Facts : Calories 709 calories, Fat 49 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 2.2 milligram of sodium


White Bean Puree image

Provided by Moira Hodgson

Categories     dinner, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 10

1 pound navy beans
3 cloves garlic, chopped coarsely (green part removed)
1 medium onion, chopped
1 tablespoon fresh thyme leaves
3 fresh sage leaves
Freshly ground pepper to taste
Coarse salt to taste
1 cup hot chicken stock (preferably homemade)
1 1/2 tablespoons extra-virgin olive oil
Leaves of fresh thyme for garnishing


  • A day ahead, rinse the beans and pick them over, discarding any broken or discolored ones. Cover them with water and soak them overnight at room temperature.
  • On the day of serving, drain and change the water. Bring the beans to a boil, drain them and cover them with fresh water. Add the remaining ingredients, except the chicken stock, olive oil and thyme and simmer the beans until tender (one to two hours), stirring occasionally. Add more water if the beans start to get dry.
  • Place half the beans in a food processor. Add half a cup of the chicken stock. Puree the beans and correct seasoning. Repeat with the remaining beans and chicken stock.
  • Pour the puree into a serving dish and swirl the oil in on top. Garnish with a few leaves of fresh thyme.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 4 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 246 milligrams, Sugar 3 grams

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