Rosemary-lemon Bean Puree

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 2 cups cooked cannellini or 2 cups other beans, drained but quite moist
• 1 -3 garlic clove, peeled
• 1/4 cup extra virgin olive oil, plus
• 1 tablespoon extra virgin olive oil
• salt & freshly ground black pepper
• 2 teaspoons minced fresh rosemary
• 2 lemons, rind of, grated

Recipe

• 1 put the beans in the container of a food processor with 1 clove of the garlic and a healthy pinch of salt. turn the machine on and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. taste and add more garlic if you like, then puree again.
• 2 place the mixture in a bowl and use a wooden spoon to beat in the rosemary, lemon zest, and remaining olive oil. taste and add salt and pepper as needed. use immediately or refrigerate up to 3 days.