Lemon and garlic white bean purée

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Mmmm…this is truly delish. It’s a very quick dish to put together and great for a nutritious breakfast or lunch. I’ve made this a couple of times now; the first incarnation involved blitzing the bean mix to a smooth purée and spreading it thickly over sliced and toasted sourdough. I then finished it off with roughly crumbled goat feta, a few rocket leaves, an extra drizzle of good quality olive oil and a decent grind of black pepper. The purée would also work wonderfully served with seared eye fillet steak.

For breakfast I mashed the beans roughly with a fork and topped it with a fried egg and a small handful of chopped flat leaf parsley.

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The beans are very gently steeped in olive oil, lemon and garlic, a combinbation of ingredients which permeates the air with the most divine aromas. Make sure you linger directly over the saucepan as they steep and inhale deeply…

LEMON & GARLIC WHITE BEAN PURÉE

INGREDIENTS (serves two for lunch or breakfast)
1 x 400g tin cannellini beans – rinsed and drained
1 clove garlic – crushed to a paste with sea salt
1 lemon – rind and juice
4 tbsp good quality olive oil (I use The Village Press)
Sea salt and freshly ground black pepper

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METHOD
1. Put a small saucepan over the lowest heat on the stovetop and add the oil, garlic and lemon rind.

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2. Steep very gently for five minutes, then add the cannellini beans and stir to coat in the infused oil. Continue to warm through for a further 10 minutes without allowing the oil to bubble or simmer at any time.

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3. Remove from the heat and allow to cool completely in the saucepan.
4. Transfer the beans to a food processor, add the lemon juice and season well with freshly ground black pepper. Blend until smooth and creamy then serve as desired.

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