White Bean Purée

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4 cups cooked white beans
¼ cup Garlic Confit (see below)
½ cup olive oil
¼ cup red wine vinegar
¼ cup crumbled blue cheese
¼ tsp white pepper
1 tbsp kosher salt

Combine all ingredients in a food processor and pulse until thoroughly combined. Makes 3 cups.

Garlic Confit

1 pound garlic
1 cup extra virgin olive oil

Using a serrated knife, trim the tops of the garlic husks, exposing cloves within and leaving the root end intact. Place cut side down in a saucepan. Cover with oil and cook as low as possible until center of cloves are tender when skewer is inserted. Makes 1 cup.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.