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Foodie 411

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Baked White Bean Puree

This Recipe Is:

By Dana Treat
WebMD Recipe from Foodily.com

We’ve all had white bean dip, right? I’ve made it myself many times and have had it made by friends and in restaurants. Hummus would still be my first dip choice, but I do enjoy a good white bean dip. I love finding recipes that are familiar but with a twist. In this recipe, you sprinkle a breadcrumb mixture over the top and bake it. Not rocket science but I never would have thought that warm bean dip could be so good. I consider this a pantry staple dish because I always have onions and garlic in my vegetable basket, white beans in my pantry, and rosemary growing in my yard. I made this for a dinner party and adults and kids alike were crowded around the bowl. What more could you want from a dip?

Adapted from The Martha Stewart Living Cookbook – The Original Classics

Ingredients

2 tablespoon
olive oil, plus 1 teaspoon
1 medium
onion, chopped
1 tablespoon
garlic, minced
2 teaspoon
fresh rosemary, finely chopped
2 15 1/2 ounce cans
cannellini beans, rinsed and drained
1/2 teaspoon
kosher salt
1/2 teaspoon
ground black pepper, fresh
1 tablespoon
white wine vinegar
1 tablespoon
dry bread crumbs
1 tablespoon
Parmesan cheese, freshly grated

Instructions

Preheat your to oven to 350°F. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the onion and garlic and cook until translucent, about 8 minutes. Add 1 teaspoon rosemary and salt and pepper and stir well to combine. Scrape into a food processor fitted with the steel blade.
Transfer the beans to the food processor bowl and add the vinegar, 1 tablespoon olive oil, and 3 tablespoons water and purée until smooth.
Combine the bread crumbs, Parmesan cheese, remaining rosemary, and remaining olive oil in a small bowl, and stir until combined.
Place bean purée in an ovenproof bowl; top with the bread-crumb mixture. Transfer to oven; bake until golden brown, about 20 minutes. Serve hot.

Tip

Note: If you want to make this vegan, just leave out the tablespoon of Parmesan in the topping and up the amount of breadcrumbs slightly.Note: I prepared this through step 2 and refrigerated it overnight. Add 5 minutes to baking time.

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com