Frico's Rosemary-Lemon Bean Puree

Name: Frico's Rosemary-Lemon Bean Puree
Total time: 10 min
Yield: 2 cups
Ingredients: 2 cups cooked white beans, like cannelini, drained but moist; 1 to 3 cloves garlic, peeled; Salt and freshly ground black pepper to taste; 1/4 cup plus 1 tablespoon extra virgin olive oil; 2 teaspoons minced fresh rosemary; Grated rind of 2 lemons

By Mark Bittman

Total Time: 10 minutes
Rating: 5(7)
Comments: Read comments

Featured in: The Minimalist; A Quick, Bright Bean Puree, Born to Play Many Roles

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:2 cups

2cups cooked white beans, like cannelini, drained but moist
1 to 3cloves garlic, peeled
Salt and freshly ground black pepper to taste
¼cup plus 1 tablespoon extra virgin olive oil
2teaspoons minced fresh rosemary
Grated rind of 2 lemons

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Put the beans in the container of a food processor with 1 clove of garlic and a healthy pinch of salt. Turn the machine on, and add the ¼ cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste, and add more garlic if you like; then, puree the mixture again.
Step 2
Place the mixture in a bowl, and use a wooden spoon to beat in the rosemary, lemon zest and the remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days.