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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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


  • Active

  • Ready In

  1. 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.
  2. 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.

Nutrition information

  • Per serving: 222 calories; 4.0 g fat(0.0 g sat); 10.0 g fiber; 35.0 g carbohydrates; 14.0 g protein; 3.0 mcg folate; 0 mg cholesterol; 3.0 g sugars; 162.0 IU vitamin A; 3.0 mg vitamin C; 109.0 mg calcium; 3.0 mg iron; 721 mg sodium; 21.0 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2½ starch 2 lean meat

Reviews 1

September 14, 2010
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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.