Herbed White Bean Puree

1 Review
From: EatingWell Magazine Holiday Issue 1995

A velvety puree of white beans makes a fiber-rich alternative to mashed potatoes. Serve with lamb chops or steak.

Ingredients 4 servings

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  • 3 large cloves garlic, peeled and cut in half
  • 2 15-1/2-ounce or 19-ounce cans cannellini beans, (white kidney beans), rinsed
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon finely chopped fresh sage, or 1/2 teaspoon dried rubbed sage
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste

Preparation

  • Active

  • Ready In

  1. Fill a large saucepan with cold water, add garlic and bring to a boil over high heat. Add beans and return to a boil. Reserve 1/2 cup of the cooking liquid, then drain the beans and garlic in a strainer or colander.
  2. Transfer the beans and garlic to a food processor. Add parsley, oil and sage. Process, adding some of the reserved cooking liquid if necessary, to make a thick puree. Season with salt and pepper.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition information

  • Per serving: 222 calories; 4 g fat(0 g sat); 10 g fiber; 35 g carbohydrates; 14 g protein; 3 mcg folate; 0 mg cholesterol; 3 g sugars; 162 IU vitamin A; 3 mg vitamin C; 109 mg calcium; 3 mg iron; 721 mg sodium; 21 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 21/2 starch 2 lean meat

Reviews 1

September 14, 2010
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By: jenniferdent145
The consistency of the dish was good but it was missing something. I haven't been able to figure out what it is...maybe more garlic? Salt? I tried both and that wasn't it.