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2 bowls of white bean puree topped with garlic sauteed mushrooms on an indigo tablecloth next to a candle and wine classes

White Bean Puree

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  • Author: thenewbaguette.com
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

A savory, garlicky white bean puree with a creamy, whipped texture. Works as a delicious alternative to mashed potatoes. (P.S. This article has been updated from its original December 2020 version. Click here for the old recipe.)


Ingredients

Scale

For the Leeks* (see note below)

  • 1 medium leek, light green parts thinly sliced
  • Neutral oil, for frying

For the Puree

  • 3 tablespoons extra virgin olive oil
  • 3 medium garlic cloves, thinly sliced
  • Two 15-ounce cans cannellini or butter beans, drained and rinsed*
  • 2 tablespoons lemon juice
  • 2 teaspoons white miso*
  • Fine sea salt and freshly ground black pepper, to taste
  • Za’atar, for garnishing

Instructions

  1. If using leeks, be sure to clean them thoroughly: Fill a large bowl with water, add the sliced leeks, and swirl around with your hands while separating the layers. Lift them back out onto the cutting board; if the water looks very dirty, repeat the process with new water. Alternatively, use a salad spinner.
  2. Heat a generous layer of oil in a large skillet over medium-high heat and add the leeks. Cook, resisting the urge to stir too often, until they’re nicely browned, 10 to 12 minutes.
  3. Meanwhile, in a small skillet or pot, combine 3 tablespoons olive oil with 3 thinly sliced garlic cloves. Place over medium heat. When the garlic starts to sizzle, wait 5 to 10 seconds, then promptly turn the heat off and set aside to infuse for at least 5 minutes.
  4. In a food processor, combine the rinsed beans, the garlic with its oil, 2 tablespoons lemon juice, 2 teaspoons miso, and 3 tablespoons of water* (see note below). Puree until smooth. Season to taste with salt and pepper.
  5. Transfer to a shallow bowl, drizzle lightly with extra olive oil, sprinkle with za’atar, and top with the fried leeks.

Notes

  • If you don’t have a leek, thinly slice a small onion instead and cook it in the same manner.
  • If using home-cooked beans, you’ll need 3 cups.
  • If you don’t have miso, sub with Yondu. Don’t have either? Just skip it.
  • Za’atar is now widely available in supermarkets and even at Trader Joe’s. If you don’t have any, sprinkle the puree with a little sumac or ground cumin – or skip it altogether.
  • If using home-cooked beans, use the bean broth to thin out the puree instead of plain water.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 210
  • Fat: 9.7 g
  • Carbohydrates: 24.6 g
  • Fiber: 5.9 g
  • Protein: 8.9 g
  • Cholesterol: 0

Keywords: white beans, puree, vegan, leek

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