Best White Bean Purée With Garlic Vinaigrette And Croutes Recipes

White Bean and Grilled Vegetable Puree image

Provided by Food Network

Time 1h50m

Yield about 4 cups chunky puree

Number Of Ingredients 7

1 pound small navy beans, washed and picked over
1 cup extra virgin olive oil
1 sprig fresh rosemary
3 cloves garlic, peeled
Salt and pepper to taste
1/2 cup roasted chopped red bell pepper
1/2 cup grilled and chopped eggplant

Steps:

In a large pot combine about 1/2 gallon water with beans, 1/2 cup oil, rosemary, garlic and salt and pepper. Bring to a boil, reduce heat, and allow to simmer, uncovered, for about an hour or until beans are very soft. Add more water during cooking if necessary.
Remove wooden rosemary sprig. Let bean mixture cool to room temperature.
In a food processor, puree beans while adding remaining oil in a stream. Process to desired consistency. Remove to a bowl.
Add red pepper and eggplant and fold together. Reseason with salt and pepper if necessary. Garnish with rosemary

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

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.

White Bean Purée image

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

Steps:

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 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

Steps:

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.