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.
White Cannellini Bean Spread
- 1 can cannellini white beans
- 1 clove garlic
- salt + pepper to taste
- crumbled bacon
- truffle salt
- extra virgin olive oil
- ciabatta (or other rustic bread) sliced
- Brush bread with evoo and toast.
- Blend (pulse lightly) white beans, garlic, salt + pepper.
- Finish with a sprinkle of bacon, freshly ground black pepper and truffle salt (optional but very good).
It accompanies just about everything well, including a nicely grilled chorizo.
Or a salty bowl of olives.
Washed down by a nice red.
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!