Baked White Bean Puree Recipe

Ingredients

1 cup finely chopped onion 

1 tablespoon minced garlic 

2 teaspoons finely chopped fresh rosemary 

2 (15.5 ounce) cans cannellini beans, drained, liquid reserved 

1/2 teaspoon salt 

1/2 teaspoon freshly ground pepper 

1 tablespoon white-wine vinegar 

1 tablespoon plus 1 teaspoon extra-virgin olive oil 

1 tablespoon bread crumbs 

1 tablespoon grated Parmesan cheese 

Olive-oil cooking spray 

Preparation

Preheat oven to 350 degrees. Place a medium saucepan coated with olive-oil cooking spray over medium heat. Add chopped onion and garlic, and saute until translucent. Add 1 teaspoon rosemary, cannellini beans, and salt and pepper, and saute until very hot.

Transfer bean mixture to the bowl of a food processor, add white-wine vinegar, 1 tablespoon olive oil, and 3 tablespoons reserved bean liquid, and then puree until smooth.

Combine bread crumbs, Parmesan cheese, remaining teaspoon rosemary, and remaining teaspoon olive oil in a small bowl, and stir until well combined.

Place bean puree in an ovenproof bowl; top with the bread-crumb mixture. Transfer to oven; bake until golden brown, about 20 minutes. Serve hot with toast and assorted vegetables.

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