Puree Of White Beans With Vegetables
|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|
|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)|
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.)