My new favorite bean recipe…

Some time ago I had a White Bean Bruschetta that was out of this world.  Of course, I haven’t been able to find it since and the few turns I tried at recreating it fell flat.  But last night I think I figured it out.  Using a few different recipes and tweaking ingredients along the way, I got the result I was after.  (I even took some over to Bob and Marsha to share.)

White Bean Puree

2 cups Cannellini White Beans
1/2 yellow onion, diced
1 potato, diced (I used an Alturas, but a Russet will work too)
Pinch of chopped basil, thyme, sage and rosemary  (fresh preferred, but dry will do)
4 cups veggie broth
2 tbsp butter
2 tbsp extra virgin olive oil + extra for serving
balsamic vinegar
salt and pepper

Rinse and then soak the Cannellini beans several hours.  I soaked them overnight, but 2-3 hours before cooking will work.  Drain the water before cooking.

Saute the onion in two tablespoons of olive oil and butter on medium heat for a few minutes until the onion has browned.  In a crock pot, or large pot on the stove, add the beans, sautéed onion, potato and veggie broth.  Add in the herbs, just a pinch of each will work.  Beans take on the flavor of whatever they are cooked with, so you want to be careful how much seasoning you use.  You can always add more later.  Bring to a boil and then reduce heat to low and cover.   Allow beans to simmer for 2-3 hours, the liquid should reduce but not completely.  Add water if needed.

Once the beans and potato have softened, transfer the beans to a food processor with a slotted spoon and blend.  Leave the liquid in the pot, but add spoonfuls of it to the mixture as you blend to achieve the desired consistency.  As the beans become a creamy pureed texture, add salt, pepper and olive oil to your taste preference.  Remember, with beans don’t add the salt until you are done cooking or it will slow down the cooking time considerably.

I served the puree over toasted sour dough bread and then drizzled olive oil and balsamic vinegar over the top.  Break out the expensive balsamic vinegar for this one, you know, that really thick aged one that you are saving.  Only a few drops will do, but it works beautifully.   I am thinking next time I will top it with a few crispy sage leaves.  Just sauté a little garlic in olive oil or butter and then add sage leaves and cook until they are crispy, about 2-3 minutes.  Transfer them to a plate covered in paper towels and then allow them to cool before serving.  A little sea salt on top works too.