White bean and rosemary purée
This is like a bean version of hummus and makes a lovely dip. You could also use chopped basil or thyme instead of rosemary.
Instructions
Put all ingredients in a food processor and blend for 3 minutes, until creamy and warm. Easy!
This stores for up to five days, covered, in a fridge so make heaps and fill your boots.
Variations
Substitute with any other tinned plain beans like borlotti, butter or black beans. It works well with chickpeas, too.
- Recipe by:
- Alison Robert
First published September 2005
Recipe Information
Portions: 6
Time to make: 10 minutes
Total cost of all ingredients: $5.40 / $0.90 per serve
- Vegetarian
Ingredients
- 2 tablespoons extra virgin olive oil
- 400g can cannellini beans, drained and rinsed
- 2 cloves garlic
- juice of 2 lemons
- zest of 1 lemon
- 2 tablespoons fresh rosemary
- salt and pepper to taste
Nutrition Information
| per serve | |
|---|---|
| Energy |
555
kJ
(134 Cals) |
| Protein | 4.8g |
| Fat - saturated |
7.0g
1.4g |
| Carbohydrates - sugars |
12.1g
2.1g |
| Dietary Fibre | 4.9g |
| Sodium | 110mg |
| Calcium | 87mg |
| Iron | 2.6mg |
| * NS: Not specified | |
HFG Tip
Dried beans are even more economical than canned ones. If you have the time, use dried beans: soak overnight and cook them in plenty of boiling water until they're soft (ie you can mash them with a fork).
