White Bean Puree


  • 1 can Cannellini Beans, drained and rinsed
  • 1/2 cup chicken stock, or water
  • 1 t chopped rosemary
  • 1/2 T olive oil
  • 1/8 cup Pecorino or Parmesan cheese
  • Salt to taste


  1.  Boil drained beans with stock, rosemary, and olive oil.
  2. When hot remove and puree with stick blender.
  3. Return to pot, add salt to taste and cheese; stir until melted

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Misoyaki Fish with white bean puree