White Bean Puree

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  • 2 cups cooked cannellini beans (can use canned)
  • extra virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1 teaspoon finely chopped rosemary
  • 3/4 cup chicken stock
  • 1 tablespoon lemon juice
  • sea salt
  • freshly ground black pepper






Puree the beans in a food processor. Heat a little oil in a pan and cook garlic and rosemary, add the bean puree and mix well. Pour in the warm stock and heat until stock is absorbed. Add extra oil, lemon juice and salt and freshly ground black pepper to taste.

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