Recipes Lemon and rosemary white bean puree

Recipes Lemon and rosemary white bean puree

Recipes Lemon and rosemary white bean puree

Recipes Lemon and rosemary white bean puree This particular nutritious and delicious side has by no means ‘bean’ better. Lemon and rosemary white bean puree

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small brown onion, chopped
  • 2 celery stalks, finely chopped
  • 2 garlic cloves, crushed
  • 2 strips lemon rind
  • 2 sprigs fresh rosemary
  • 2 tablespoons lemon juice
  • 1/2 cup Massel chicken style liquid stock
  • 2 x 400g cans cannellini beans, drained, rinsed
  • Extra virgin olive oil, to serve

Method

  • Step 1

    Heat oil in a large frying pan over medium-high heat. Add onion and celery. Cook, stirring, for 6 to 8 minutes or until softened. Add garlic, lemon rind and rosemary. Cook, stirring, for 2 minutes or until fragrant. Add lemon juice, chicken stock and beans. Bring to the boil. Reduce heat to low. Simmer for 5 minutes. Remove from heat. Cool for 2 minutes.

  • Step 2 Remove and discard lemon rind and rosemary. Add 1/4 cup warm water. Using a blender or food processor, blend bean mixture until smooth. Season.
  • Step 3 Serve puree warm, drizzled with extra virgin olive oil.