White Bean Puree with Oven Roasted Tomatoes – An pretty easy solution

White Bean PureeThis creamy white bean puree with oven roasted tomatoes is a new and improved version of an old favorite. I do a lot of this resurrection stuff in the kitchen. Sometimes to simplify recipes. In today’s instance, to add a little pizzaz to an old favorite.

The girl is this close to her fourteenth birthday. I can tell that she plans on making her teenage years very memorable for me.

My White Bean Puree Story

White Bean Puree

Next week is a big week for Deepta, but I shall share all about it next week. Once I have a little more intelligence on her whereabouts.

The original version of this dip was created when I was back to slow cooking. I use my slow cooker happily and extensively all through the year. It is less about fixing and forgetting, since I do tend to supervise and nurture the dish. This is mostly about the quite cooking that does not generate a lot of heat.

I have revived and improved this fish curry that I made last year and of course made this mint and cashew nut slow cooked chicken curry. A few days ago, I made this French inspired lovely white bean spread, but I left the slow cooker out of the equation. It is surprisingly creamy, mostly the soft combination of white beans with olive oil and keeps fairly well in the refrigerator.

White Bean Puree

The roasted tomatoes, if you want to get fancy use mini heirlooms and toss in a caper or two, and the baguette come together to make it a light and complete meal. The kind we dream and wait for. Whipping the bean puree together gives it a creamy dreamy texture.  This one will stay and keep us happy on many busy days to come.

White Bean Puree

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Slow Cooker White Bean Dip

Prep Time: 10 minutes

Cook Time: 3 hours

A easy and satisfying white bean dip that is rich and healthy without any effort.

Ingredients

    For the tomatoes
  • 1/4 cup cherry tomatoes or mini heirlooms
  • 3 tablespoons extra virgin olive oil
    • For the bean puree
  • ¾ cup white beans ( I used northern and cannelloni beans)
  • 1 teaspoon salt or to taste
  • 2 cups vegetable stock
  • 4 cloves garlic
  • 1 teaspoon freshly chopped rosemary
  • 1 tablespoon chopped thyme
  • 1 teaspoon red pepper flakes
  • 2 tablespoons chopped parsley
  • 1/2 cup extra virgin olive oil
  • ½ lime or lemon
    • To serve and garnish
  • 1 baguette sliced
  • Chopped basil or parsley
  • A few capers

Instructions

  1. Pre-heat the oven to 400 degrees. Place the tomatoes on a baking sheet. Drizzle with olive oil and bake for 25 minutes, until the tomatoes are soft and wrinkled.
  2. Place the beans with the salt, vegetable stock and garlic and cook until very tender. This will take about an hour and half on the stove top or 25 minutes in the pressure cooker.
  3. Cool the beans and add to a blender with about 1/4 cup of the cooking liquid or water. Add in the rosemary, thyme, red pepper flakes and the olive oil and blend until smooth.
  4. Lightly toast the baguette if desired.
  5. To serve, spoon the puree over the baguette, top with one or two tomatoes and sprinkle with a little chopped basil and a few capers.

Notes

The cooking time is done is the slow cooker.

https://spicechronicles.com/white-bean-puree-oven-roasted-tomatoes/

 

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