EVOO and White Bean Puree
- 1/2 cup of chopped celery
- 1 small yellow onion, chopped
- 3-4 cloves of garlic
- 1 1/2 cup dried beans (Classics like cannellini, navy, butter, and cranberry, or heirlooms like white tepary or alubia blanca all work really well.)
- 100% Extra Virgin Olive Oil
- Ground Pepper
- Fresh or Dried Herbs, such as rosemary or thyme
In a large saucepan, sauté celery, onions, and garlic with enough EVOO to generously coat the bottom of the pan, approximately 1/8-1/4 of a cup. Add a very generous sprinkle of salt and allow to simmer until softened. Add beans (as is or soaked up to overnight) and enough water to cover at least 2 inches above the beans. Bring to a rapid boil for 5 minutes, then reduce heat until you achieve a very low boil (think tiny bubbles). Allow to cook, low and slow, without turning beans, until beans are tender, adding more water if needed. In a blender or food processor (a Vitamix or high-power blender works great here), pour in 1/4 cup olive oil, freshly ground peppercorns, and your choice of fresh or dried herbs. Add the entire contents of bean pan (the bean broth is rich is vitamins and minerals), to the blender and process on high speed until completely smooth. Serve hot or cold, accompanied by crackers, toast, or veggies. Can be used as sauce for pasta, filling for a crepe, or with greens. This possibilities are numerous!
Recipe and photo by Jennifer Thornton, Olive Oil Specialist at The Olive Tap.