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Italian cuisine with Therese: White bean puree

Serves 14


1 clove garlic, chopped
1 can white bean, drained, and liquid reserved
1/4 cup + 1 tablespoon olive oil
1/4 cup reserved bean water
3 tablespoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper


2 tablespoons minced fresh parsley
1 1/2 tablespoons toasted pine nuts
2 teaspoons olive oil
a few marinated artichokes, lightly chopped



  • Place the garlic, beans and olive oil in a food processor. Blend and processor for 20 seconds, stop to scrape sides, then blend for 20 more seconds. Add bean water, lemon juice, salt, and black pepper. Puree for two minutes, just keep it buzzing, to create the really really smooth texture.
  • At this point you’re ready to garnish and serve. But if you’d like it to be a little thicker, you can refrigerate for 15 minutes. Spoon into bowl and top with parsley, pine nuts, olive oil and artichokes. Serve.



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