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 (or 3 cups home-cooked beans)
- 2 tablespoons lemon juice
- 2 teaspoons white miso*
- Fine sea salt and freshly ground black pepper, to taste
- Za’atar, for garnishing
Instructions
- To clean the leek, 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.
- 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.
- 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.
- 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.
- 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 you don’t have miso, sub with Yondu.
- 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
