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Tuscan Bean Puree Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 lb. small navy beans, washed and picked over
1 c. extra-virgin olive oil
4 fresh sage leaves (see note)
4 garlic cloves, peeled and trimmed
2 tsp. kosher salt
Directions:
Directions:
Place the beans in a heavy stockpot with 7 cups of water, 3 tbs. olive oil, sage leaves, garlic cloves and salt. Bring to a boil, reduce the heat , and simmer, uncovered, until the beans are very soft, about 1 hour, adding more water if necessary. The beans will cook down almost to a puree, and most of the water will be absorbed. Remove the sage leaves and allow the beans to cool for 10 minutes.

In a food processor fitted with the steel blade, puree the bean mixture, adding the remaining olive oil through the feed tube. Process until the consistency is smooth.

NOTE: If fresh sage is unavailable, do not use dried. You may substitute a sprig of fresh rosemary or 8 leaves of dried rosemary.
Number Of Servings:
Number Of Servings:
6 as a side dish, 20 as part of an antipasto
Personal Notes:
Personal Notes:
My dear sister-in-law, Andrea Blum, an amazing chef, prepared this dish many times and would be honored to know that it is being shared with you.

 

 

 

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