Bean purées can be made more or less sloppy depending on whether the final result is to be a soup, served hot or cold with a drizzle of extra-virgin olive oil, or, as here, to be thick enough to be spread on bread before being placed under the broiler.
6 ounces dried cannellini beans, soaked overnight (See note)*
3 cups cold water
1 tablespoon tomato paste
salt
1 teaspoon freshly chopped garlic
1 teaspoon finely chopped fresh rosemary
extra-virgin olive oil
¾ cup hot Brodo (vegetable broth or stock)
juice of ½ lemon
freshly ground black pepper
*NOTE: Since 1 pound of beans will give you roughly the same amount as 3 15-ounce cans of beans, or about 5 cups, if you want to use canned beans, this recipe will call for one and a half 15-ounce cans of cannellini beans, or 22-23 ounces of canned beans.
Recipe adapted from Tuscan Cookbook by Stephanie Alexander and Maggie Beer.
Stephanie Alexander and Maggie Beer