North Dakota White Bean Puree
1 15-oz. can great northern beans (navy or cannellini also work)
2 cloves garlic, roughly chopped
3 tablespoons extra virgin olive oil – reserve 1 tablespoon for garnish
1 ½ tablespoon lemon juice
½ teaspoon crushed red pepper flakes (optional)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 ½ teaspoons fresh thyme leaves, or finely chopped parsley
½ teaspoon paprika
Extra virgin olive oil
Place all ingredients in the food processor, except the fresh herbs and paprika, and blend for about 2 to 3 minutes until smooth in texture. If the mixture is too thick, you can add 1 tablespoon of water and mix again for a few seconds.
Once the puree is ready, place in a serving bowl and garnish the top with fresh thyme leaves or chopped parsley, paprika and a drizzle of extra virgin olive oil. Can be served immediately but even better if refrigerated for at least two hour before serving.
Store in refrigerator for up to one week.
- As a spread atop crostini and in a sandwich
- As a starch-substitute with meat and seafood – for an elegant presentation place the puree underneath scallops, steak and fish.