I started pureeing white beans (and black beans) a while back and have featured them many times on these pages. Often they are the pillow on which a piece of meat or fish rests. In that application, they do double duty…they’re a tasty legume and they’re a silky sauce.
After I did it the first time, I was hooked. Think about it…it’s much more attractive and satisfying than a scoop of beans on your plate.
I’ve also served them as a spread, which is not so different from the very globally accepted and popular hummus. This is so simple, it can barely be called a recipe…but, perhaps, you haven’t tried it. A nice crusty artisanal bread like ciabatta works well here. I’ve often done this for lunch with a little leftover green vegetables (mmm, a topping of broccoli rabe is wonderful) or even some sliced tomato.
Washed down by a nice red.