Info
- Course: Antipasto/Mezze, Appetizer, Side Dish
- Skill Level: Moderate
- Cost: Splurge
- Favorited: 12 Times
Can be made ahead of time.
The World’s #1 Collection of Cookbook Recipes Online
New Recipes on Cookstr: German Potato Salad | Pork Medallions with Cranberry Horseradish Sauce | Chicken Gumbo | Toasted Coconut Rice
White Bean Puree with Truffle
Cookbook
When beans began entering our culinary vocabulary in the Sixties, they were banished to the same chapter as that vegetarian bellwether, brown rice. Luckily, the lowly pod has bootstrapped its way into major restaurants. This white bean purée is as versatile as the Little Black Dress. Spread a few creamy spoonfuls under a veal chop or fish steak, stuff into a hollowed-out tomato or cremini, or simply adorn little toasts.
Ingredients
- 1/3 cup dried white beans, picked over and soaked (see Notes)
- 2 teaspoons olive oil
- 1 teaspoon plus 1 tablespoon white truffle oil
- 2 cloves garlic, minced
- ¼ ounce white truffle, thinly sliced (optional)
- ¼ teaspoon kosher or sea salt
- ¼ teaspoon freshly ground black pepper
- Toast (optional)
- 1 teaspoon finely chopped fresh herbs, such as parsley or chives
Directions
1. Rinse and drain the beans. Place in a heavy saucepan, add enough cold water to cover by about 2 inches, and bring to a boil over high heat. Skim the foam from the surface, reduce the heat, and simmer, stirring from time to time, until they are tender and easily break when pinched between 2 fingers, 1 to l½ hours.
2. Heat the olive oil and 1 teaspoon white truffle oil in a very small sauté pan. Over medium heat, add the garlic and sauté until soft but not burned, about 4 minutes. Set aside.
3. Drain the beans, reserving the cooking liquid.
4. Place the beans in a food processor with 2 tablespoons of the cooking liquid, the white truffle (if using), the remaining 1 tablespoon white truffle oil, the garlic with its oil, salt, and pepper and puree until a bit thicker than mashed potatoes. Set aside some cooking liquid to thin out the puree just before serving. (Covered, the puree will keep 3 days in the refrigerator.
5. Bring the puree to room temperature. Adjust the consistency by adding cooking liquid. Spoon the puree onto toast, if desired, or onto a plate. Garnish with chopped fresh herbs.
Notes
To Soak Beans: Rinse and pick over the beans and place them in a medium-size bowl. Pour in enough cold water to cover by 4 inches. Soak the beans at cool room temperature for 8 hours or overnight in the refrigerator. Drain and rinse the beans and continue with the recipe.
For a quick soak, rinse and pick over the beans and place them in a large pot. Add cold water to cover by 4 to 6 inches, bring to a boil, and boil for 1 minute. Remove from the heat and let stand, covered, for 1 hour. Drain and rinse the beans and continue with the recipe.
© 2000 Amy Farges
Note from Cookstr's Editors
Nutritional information is based on 10 servings, but does not include toast for serving.
Nutritional Information
Nutrients per serving
47 kcal
2 % daily value
1 % daily value
0 % daily value
127 mg
13 mg
2 g
0 g
1 g
4 g
0 mg
48 mg
0 g
3 g
5 % daily value
