White Bean Purée

by Charlie McCarthy, Sr.

Ingredients

• 2 tbsp olive oil
• 1/2 cups white onion (coarsely chopped)
• 1 tbsp garlic (finely chopped)
• 1/4 tsp chili flakes
• 2 tsp fresh sage or oregano (coarsely chopped)
• 540 ml cannellini or white kidney beans (rinsed and drained)
• 1/2 cups beef stock
• 1/4 cups cream

Recipe

1. In a medium saucepan, heat olive oil over medium heat.
2. Add white onion and cook until translucent, about 10 minutes.
3. Add garlic and chili flakes, cook for 30 seconds.
4. Add fresh sage or oregano, cannellini or white kidney beans and beef stock, bring to the boil and then reduce to simmer.
5. Simmer for 20 minutes with lid on, then 10 minutes without lid.
6. Add cream if using and stir to combine.
7. Let cool slightly and purée with a hand blender or food processor. Season to taste.
8. Warm through before serving.

Enjoy!