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White Bean Puree

White Bean Puree
Andrew Pockrose for NPR /
/

This dip is so fast and easy that I made it one morning while everyone else was still asleep. The recipe is adapted from How to Cook Everything Vegetarian by Mark Bittman (John Wiley & Sons 2007).

Makes enough for 8 lunches

3 cups cooked or canned navy or other white beans, drained but still moist, liquid reserved

Up to 1 cup bean-cooking liquid, vegetable stock or water

3 tablespoons extra virgin olive oil

Salt and pepper, to taste

Add-ins: fresh herbs, fresh or roasted garlic, all to taste (Bittman recommends 1 teaspoon fresh minced garlic; 15 to 20 cloves roasted)

Puree the beans in a blender. (Add as much liquid as needed to make a smooth but not watery puree.) Stir in the oil, salt and pepper and any add-ins you like. We used rosemary, thyme, parsley and fresh garlic.

Send dip to school in a tightly sealed, spill-proof container with cut-up veggies, crackers or baked corn chips.

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