White Bean Puree

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Aromatic sage flavors this white bean puree.

White Bean Puree

Makes: About 1 cup

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  • 3/4 cup water
  • 1 clove garlic, cut in half
  • 1 15-ounce can cannellini or Great Northern beans, rinsed
  • 1/2 teaspoon extra-virgin olive oil
  • 1 teaspoon finely chopped fresh sage, or 1/4 teaspoon dried rubbed sage
  • Salt & freshly ground pepper to taste


  1. Pour water into a saucepan, add garlic and bring to a boil over high heat. Add beans and return to a boil. Drain the beans and garlic, reserving 1/4 cup of the cooking liquid.
  2. Transfer the beans and garlic to a food processor. Add oil and process, adding just enough of the reserved cooking liquid to make a thick, smooth paste. Stir in sage and season to taste with salt and pepper.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.


Per tablespoon: 22 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 4 g carbohydrates; 1 g protein; 2 g fiber; 24 mg sodium; 1 mg potassium.

Exchanges: Free Food

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