Bean puree

Sometimes I find myself looking for an alternative to mashed potatoes. Don’t get me wrong, I love mashed potatoes. But it feels as though they appear on rotation more than they should. They just go so well with so many things, don’t they? Lately I’ve been serving this dish their place. Pureed White Beans with...Read More »

This combo of creamy white beans and garlic sautéed mushrooms is a fancy - albeit ridiculously easy-to-make - vegan main course. Perfect for Thanksgiving, Christmas, and other festive gatherings! thenewbaguette.com #whitebeanpuree #sauteedmushrooms #garlicmushrooms #mushroomrecipe

A deliciously simple puree that makes a great warm base for grilled or roasted meats (e.g. lamb, pork, chicken, sausage, meatballs) fish, and vegetables. Brilliant on toast with toppings like roasted tomatoes or mushrooms too.

This white bean puree is an easy dip or a creamy base for any protein, calling upon just six ingredients and seasoning that come together quickly. A flavorful mix of onion and garlic sauteed with butter and a sprig of thyme blends smoothly with canned white beans, preferably large, creamy cannellini beans.

Bring a generous dose of zesty, sour, and lusciously creamy eggplant-based goodness to your spread or dinner table with our eggplant salad recipe.

This white bean puree recipe, with white beans, olive oil, radicchio, red onions, garlic, and balsamic vinegar, is swell for Meatless Monday.

This dish really is everything. The crispy exterior of the cauliflower gives way to a creamy flavoursome centre and it all sits on top of a lemony butterbean puree perfectly seasoned with Parmesan. Yep, it’s a winner. It might not be exactly the season for roasted cauliflower but as this would make such a

This recipe is the perfect make-ahead dish. It can be stored in the fridge for three to four days. It is a versatile recipe — serve it as a side dish, a condiment for tacos, a dip for tortilla chips or as a soup with spicy garlic shrimp (see notes for recipe) on the side. Use less liquid for a bean dip or more liquid to serve it as soup. This recipe was inspired by Food and Wine Magazine’s Sherried Black Bean Soup.

Looking for the perfect flavor packed side to add to your Thanksgiving menu? Try these Maple Glazed Carrots over a creamy White Bean puree to satisfy those sweet and salty cravings! The subtle maple and miso glaze add a nice umami to the carrots while the pomegranate arils (yes that is what they are called lol not seeds!) add a burst of sweet and sour flavor, followed by the salty crunchy pepita seeds. While they taste great they will also add a beautiful pop of color to your table. Not to…