Recipe for White Bean Puree with Sun-Dried Tomatoes

Ingredients

• 1 Cup Dried Great Northern Beans
• 4 cups water
• 1/2 small onion, quartered

• 2 4 inch long fresh rosemary sprigs

• 1 cup drained oil packed sun-dried tomatoes

• 1 1/2 tablespoons chopped shallots
• 1 tablespoon chopped fresh rosemary leaves
• 4 tablespoons extra-virgin olive oil, divided
• 1 1/2 teaspoons fresh lemon juice
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground black pepper
• 1/4 teaspoon dried crushed red pepper

• 1/2 cup (or more) boiling water

• 2 tablespoons chopped fresh parsley

• Lemon wedges
• Toasted pita triangles

Instructions

Bon Appetit Recipe

Place beans in a medium saucepan. Add enough cold water to cover beans by 3 inches. Let stand overnight.

Drain beans well. Return to saucepan. Add 4 cups water, onion, and rosemary sprigs. Bring to boil, reduce heat to low, cover and simmer until beans are soft, about 1 hour 45 minutes. Discard rosemary sprigs. Drain beans and onion, cool to room temperature.

Using on/off turns, puree drained beans and onion, sun-dried tomatoes, shallots and chopped rosemary in processor until smooth, stopping occasionally to scrape down sides of the bowl. Add 3 tablespoons oil, lemon juice, salt, pepper and crushed red pepper. Puree until blended. With machine running, gradually add 1/2 cup boiling water. Thin with more water by tablespoons if necessary.

Transfer white bean puree to wide shallow bowl, drizzle with remaining 1 tablespoon oil and sprinkle with parsley. Garnish with lemon wedges. Serve with toasted pita triangles.

Can be made 2 days ahead. Makes 4 cups.