White Bean Purée

White Bean Purée

Check our Lucky 32 Southern Kitchen Blog Post – Feed Your Mind: Sifting Through TV Food Shows

  • 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.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.


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