Food recipes
White Bean Purée
White Bean Purée Yield: 11�"2 pt (750 mL) Ingredients: - 1 lb (500 g) Cooked white beans, this kind of as army or cannellini - 2 Garlic cloves, mashed to a paste - 4 tsp (20 mL) Tomato paste - 1 fl oz (30 mL) Lemon ju...
White Bean Purée
Yield: 11�"2 pt (750 mL)
Ingredients:
- 1 lb (500 g) Cooked white beans, this kind of as army or cannellini
- 2 Garlic cloves, mashed to a paste
- 4 tsp (20 mL) Tomato paste
- 1 fl oz (30 mL) Lemon juice
- 4 tsp (20 mL) Paprika
- 1�"2 tsp, or to taste (2 mL) Cayenne
- 4 fl oz (125 mL) Water
- 4 fl oz (125 mL) Olive oil
- to taste Salt
Directions:
1. First, merge the beans, garlic, tomato paste, lemon juice, paprika, cayenne, and water in a food processor. Procedure to a comfortable paste.
2. Next, with the processor operating, pour in the olive oil in a slender circulation.
3. Then, the ensuing purée need to incorporate the regularity of a fairly thickened sauce. If it is way too thick, mix inside a tiny excess water.
4. Finally, year to taste with salt.
Yield: 11�"2 pt (750 mL)
Ingredients:
- 1 lb (500 g) Cooked white beans, this kind of as army or cannellini
- 2 Garlic cloves, mashed to a paste
- 4 tsp (20 mL) Tomato paste
- 1 fl oz (30 mL) Lemon juice
- 4 tsp (20 mL) Paprika
- 1�"2 tsp, or to taste (2 mL) Cayenne
- 4 fl oz (125 mL) Water
- 4 fl oz (125 mL) Olive oil
- to taste Salt
Directions:
1. First, merge the beans, garlic, tomato paste, lemon juice, paprika, cayenne, and water in a food processor. Procedure to a comfortable paste.
2. Next, with the processor operating, pour in the olive oil in a slender circulation.
3. Then, the ensuing purée need to incorporate the regularity of a fairly thickened sauce. If it is way too thick, mix inside a tiny excess water.
4. Finally, year to taste with salt.