Don’t let the amount of garlic scare you. It’s a surprise how tamed and refined it becomes. This is also great as a topping for crostini or as a mayonnaise alternative to spread on sandwiches.
How To Make White Bean Puree with Poached-Garlic and Lemon
This savory and flavorful puree recipe makes enough for a small gathering. It's textured and smooth that you would enjoy topping it off your favorite canapes.
Prep:
20 mins
Cook:
25 mins
Total:
45 mins
Ingredients
- 4 large whole garlic head , separated into unpeeled cloves
- 1 cup milk
- ⅔ cup cooked gigante, garbanzo or cannellini beans
- ¼ cup fresh lemon juice
- 2 tsp lemon zest, finely grated
- 3 tbsp extra-virgin olive oil, divided
- drops hot red pepper sauce
- salt and freshly ground pepper
- 2 tbsp mixed fresh herbs, such as parsley , mint , chives or basil , optional , chopped
Instructions
- Rinse garlic well and add it and the milk to a small saucepan.
- Bring just to a simmer.
- Cover and continue simmering for 25 minutes or until garlic is very soft.
- Stir occasionally and make sure heat is at a bare simmer or milk can burn.
- Strain mixture, reserving the milk.
- Cool and squeeze the pointed root end of the garlic to remove it from its papery shell.
-
Add garlic and milk to a food processor or blender, along with the beans, lemon juice and zest and 2 tbsp of olive oil.
- Puree to desired consistency.
- Season to taste with drops of hot red pepper sauce and salt and pepper to taste.
- Make at least 1 hour ahead so that flavors have a chance to blend.
- Puree can be stored, covered, in the refrigerator for up to five days.
- Bring back to near room temperature before serving.
-
At serving time, stir in herbs, if desired, and drizzle with remaining 1 tbsp olive oil.
Nutrition
- Sugar: 19g
- :
- Calcium: 362mg
- Calories: 735kcal
- Carbohydrates: 51g
- Cholesterol: 24mg
- Fat: 53g
- Fiber: 9g
- Iron: 4mg
- Potassium: 793mg
- Protein: 19g
- Saturated Fat: 11g
- Sodium: 121mg
- Vitamin A: 1036IU
- Vitamin C: 44mg
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