White Bean Puree with Brown Butter

White Bean Puree with Brown Butter could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains about 6g of protein, 7g of fat, and a total of 151 calories. For 36 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 10. It is brought to you by The Kitchen McCabe. 171 person found this recipe to be yummy and satisfying. It works well as a very affordable side dish. Head to the store and pick up sweet onion, white pepper, coconut milk, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is not so outstanding. White Bean Soup with Bacon and Spiced Brown Butter, White Bean Puree, and Rutabaga Purée with Brown Butter & Mascarpone are very similar to this recipe.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

Place the beans in a strainer and rinse well under water, picking out any debris.Place the beans in a stock pot and cover with about 6" of water.Bring the beans to a boil and boil for 2 minutes. Turn off the heat, cover the pot and allow to sit for 2 hours.Drain the soaking water from the beans and place the beans back in the stock pot. Fill the pot again with 8 C. water.Bring the pot to a boil, reduce heat to medium, cover and allow to simmer for 45-60 minutes, stirring occasionally. The beans are ready when they are fully tender.While the beans are cooking, prepare the browned butter.Place the butter in a saute pan and melt on medium/high heat. Continue cooking, giving the pan an occasional swirl, until the butter starts to turn a deep golden brown color and gives of a nutty aroma. Remove from heat and set aside.In another saute pan, heat the olive oil to medium. Add the onion and salt and saute for 5 minutes, or until the onions are soft and translucent. Add the pepper and garlic and saute for 30 seconds more.When the beans have finished cooking, drain them and place them in a food processor or powerful blender. Add the sauteed onions to the beans along with 1/2 C. coconut milk and 2 T. of the browned butter.Puree the beans for 1-2 minutes, or until a smooth texture is achieved, add more milk as needed. Check the beans for seasonings and add more salt as needed.With a rubber spatula, scrap the beans into a serving bowl. Pour the remaining browned butter over the top of the beans. Serve hot.

 

Step by step:

1. Place the beans in a strainer and rinse well under water, picking out any debris.

2. Place the beans in a stock pot and cover with about 6" of water.Bring the beans to a boil and boil for 2 minutes. Turn off the heat, cover the pot and allow to sit for 2 hours.

3. Drain the soaking water from the beans and place the beans back in the stock pot. Fill the pot again with 8 C. water.Bring the pot to a boil, reduce heat to medium, cover and allow to simmer for 45-60 minutes, stirring occasionally. The beans are ready when they are fully tender.While the beans are cooking, prepare the browned butter.

4. Place the butter in a saute pan and melt on medium/high heat. Continue cooking, giving the pan an occasional swirl, until the butter starts to turn a deep golden brown color and gives of a nutty aroma.

5. Remove from heat and set aside.In another saute pan, heat the olive oil to medium.

6. Add the onion and salt and saute for 5 minutes, or until the onions are soft and translucent.

7. Add the pepper and garlic and saute for 30 seconds more.When the beans have finished cooking, drain them and place them in a food processor or powerful blender.

8. Add the sauteed onions to the beans along with 1/2 C. coconut milk and 2 T. of the browned butter.Puree the beans for 1-2 minutes, or until a smooth texture is achieved, add more milk as needed. Check the beans for seasonings and add more salt as needed.With a rubber spatula, scrap the beans into a serving bowl.

9. Pour the remaining browned butter over the top of the beans.

10. Serve hot.

Nutrition Information:

covered percent of daily need