Herbed White Bean Puree
About
This super-easy puree is a mellow spread for crackers, crunchy bread and pita. It's also a perfect base for a second layer of fennel, endive spears, red bell pepper strips or cucumber rounds. The spread can be made up to 2 days ahead.
Yield:
12.0 servings (1 1/2 cups)
Added:
December 10, 2010
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Print This RecipeIngredients
1/2 cup fresh parsley leaves, chopped
cup fresh basil leaves, chopped
1 small shallot, chopped
19 ounces canned while kidney beans, rinsed and drained
2 1/2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
Spring of fresh basil for garnish
Comments
March 20, 2011
Just wondering....it says "white bean puree" but calls for kidney beans?