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Puree Of White Beans With Vegetables

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Ingredients
  Garlic 1 Clove (5 gm), minced
  Chopped cilantro leaves 1⁄3 Cup (5.33 tbs) (Fresh)
  Canned butter beans 16 Ounce, rinsed and well drained (1 Can, Also Called Lima Grands And California Large Limas)
  Ground cumin 3⁄4 Teaspoon
  Fresh lemon juice 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Olive oil 4 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Vegetables 1 Cup (16 tbs) (Such As Sliced Carrots, Celery, Blanched Green Beans, For Dipping)
  Belgian endive leaves/Crisp dried vegetable chips / terra chips 1⁄2 Cup (8 tbs)
  Cilantro sprigs 2 (For Garnish)
Directions

Place garlic and cilantro in a food processor with the metal blade and process until minced.
Add beans, cumin, lemon juice, oil, and salt and pepper to taste.
Pulse until mixture is almost pureed, but still slightly chunky.
Refrigerate for at least 1 hour. (Puree may be refrigerated up to 4 days or frozen up to 1 month.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Bean
Interest: 
Everyday

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