White Bean Puree - The New Baguette (2024)

• Key Ingredients + Substitutions
• White Bean Puree Step-by-Step
• Frequently Asked Questions
• More Festive Recipes…

What kind of beans should I use?

I recommend cannellini, but great northern and butter beans also work. If you have time, cook dried beans from scratch for the tastiest puree.

What can I serve with white bean puree?

This puree is so good with nearly anything! My go-to’s are vegan mushroom bourguignon and tempeh marsala. Other favorites are braised collard greens and basic sauteed mushrooms. For my omnivore friends, think short ribs, fish, or scallops.

Should this be cold or warm?

I typically serve this warm or at room temp. If you wanna go the warm route, warm up the beans (stove or microwave) before pureeing. Or just microwave the puree before serving.

Can I make this in a blender?

No. This recipe does not have enough liquid to work in a blender. It may work in a Vitamix, though I personally haven’t tried it.

Can I make this ahead?

Yes! It’ll keep in the fridge for up to 4 days and reheat well in the microwave.

Ingredients

Scale

For the Leeks* (see note below)

• 1 medium leek, light green parts thinly sliced
• Neutral oil, for frying

For the Puree

• 3 tablespoons extra virgin olive oil
• 3 medium garlic cloves, thinly sliced
• Two 15-ounce cans cannellini or butter beans, drained and rinsed (or 3 cups home-cooked beans)
• 2 tablespoons lemon juice
• 2 teaspoons white miso*
• Fine sea salt and freshly ground black pepper, to taste
• Za’atar, for garnishing

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1. To clean the leek, fill a large bowl with water, add the sliced leeks, and swirl around with your hands while separating the layers. Lift them back out onto the cutting board; if the water looks very dirty, repeat the process with new water. Alternatively, use a salad spinner.
2. Heat a generous layer of oil in a large skillet over medium-high heat and add the leeks. Cook, resisting the urge to stir too often, until they’re nicely browned, 10 to 12 minutes.
3. Meanwhile, in a small skillet or pot, combine 3 tablespoons olive oil with 3 thinly sliced garlic cloves. Place over medium heat. When the garlic starts to sizzle, wait 5 to 10 seconds, then promptly turn the heat off and set aside to infuse for at least 5 minutes.
4. In a food processor, combine the rinsed beans, the garlic with its oil, 2 tablespoons lemon juice, 2 teaspoons miso, and 3 tablespoons of water* (see note below). Puree until smooth. Season to taste with salt and pepper.
5. Transfer to a shallow bowl, drizzle lightly with extra olive oil, sprinkle with za’atar, and top with the fried leeks.

• If you don’t have a leek, thinly slice a small onion instead and cook it in the same manner.
• If you don’t have miso, sub with Yondu.
• Za’atar is now widely available in supermarkets and even at Trader Joe’s. If you don’t have any, sprinkle the puree with a little sumac or ground cumin – or skip it altogether.
• If using home-cooked beans, use the bean broth to thin out the puree instead of plain water.