Name: Lemon and rosemary white bean puree
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 18.20 gm extra virgin olive oil; 1 small brown onion, chopped; 2 celery stalks, finely chopped; 2 garlic cloves, crushed; 2 strips lemon rind; 2 sprigs fresh rosemary; 42.00 gm lemon juice; 127.50 gm chicken style liquid stock; 2 x 400g cans cannellini beans, drained, rinsed; Extra virgin olive oil, to serve

Lemon and rosemary white bean puree

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Irresistibly tasty and healthy bean side dish.

Ingredients:

18.20 gm extra virgin olive oil
1 small brown onion, chopped
2 celery stalks, finely chopped
2 strips lemon rind
2 sprigs fresh rosemary
42.00 gm lemon juice
127.50 gm chicken style liquid stock
2 x 400g cans cannellini beans, drained, rinsed
Extra virgin olive oil, to serve

Instructions:

In a large frying pan over medium-high heat, heat oil. Add onion and celery. Cook for 6 to 8 minutes until softened. Stir in garlic, lemon rind, and rosemary, cook for 2 minutes until fragrant. Pour in lemon juice, chicken stock, and beans. Bring to a boil, then reduce heat and simmer for 5 minutes. Let it cool for 2 minutes before serving.
Separate and discard lemon rind and rosemary. Pour in 1/4 cup of warm water. Blend the bean mixture until smooth using a blender or food processor. Season to taste.
Serve the warm puree drizzled with extra virgin olive oil.

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