Time: 15 minutes

Serves: 2-4

White Bean Puree:
  • 2 cans (14 oz) white cannelini beans, drained
  • 2 cloves garlic
  • 2 anchovy filets
  • 1/2 cup white chicken stock, heated
  • 2 teaspoons white wine vinegar
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

QUICK WHITE BEAN PUREE

Recipe courtesy Tyler Florence

Make white bean puree. In a saucepan add a 2 count of extra-virgin olive oil over medium heat.  Add the garlic and anchovies and sweat for 1 minutes until fragrant.  Add the beans followed by the warm chicken stock and cook until heated through.  Transfer the mixture to a food processor or blender and puree with a splash of white vinegar, salt and some freshly ground black pepper.  Thin with extra stock if the puree is too thick.  Give it a final taste and adjust seasoning if necessary.  Set aside and keep warm until ready to serve.

Edited: October 14th, 2009