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Herbed White Bean Puree
Herbed White Bean Puree
1 Review
From: EatingWell Magazine, Holiday Issue 1995
A velvety puree of white beans makes a fiber-rich alternative to mashed potatoes. Serve with lamb chops or steak.
- By: Leslie Glover Pendleton
Ingredients 4 servings
for serving adjustment
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 3 large cloves garlic, peeled and cut in half
- 2 15- ½-ounce or 19-ounce cans cannellini beans, (white kidney beans), rinsed
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon finely chopped fresh sage, or ½ teaspoon dried rubbed sage
- ¼ teaspoon salt
- Freshly ground pepper, to taste
Preparation
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Active
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Ready In
- Fill a large saucepan with cold water, add garlic and bring to a boil over high heat. Add beans and return to a boil. Reserve ½ cup of the cooking liquid, then drain the beans and garlic in a strainer or colander.
- Transfer the beans and garlic to a food processor. Add parsley, oil and sage. Process, adding some of the reserved cooking liquid if necessary, to make a thick puree. Season with salt and pepper.
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
- Per serving: 222 calories; 4 g fat(0 g sat); 10 g fiber; 35 g carbohydrates; 14 g protein; 3 mcg folate; 0 mg cholesterol; 3 g sugars; 162 IU vitamin A; 3 mg vitamin C; 109 mg calcium; 3 mg iron; 721 mg sodium; 21 mg potassium
- Carbohydrate Servings: 2½
- Exchanges: 2½ starch 2 lean meat
Reviews 1
September 14, 2010
By: jenniferdent145
The consistency of the dish was good but it was missing something. I haven't been able to figure out what it is...maybe more garlic? Salt? I tried both and that wasn't it.
