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.
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
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.
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.