White Bean and Garlic Puree

As you’ve heard me preach many times before, it doesn’t necessarily take much to crank your dinner up a notch…and this bean and garlic puree isn’t just easy, but also super versatile. They’re just us good topped with a piece of chicken, beef, fish, or pork as they are with some crumbled feta, chili crunch, or sautéed veggies.

Empty a can of navy or cannellini beans into a strainer and rinse well with cold water. Peel and coarsely chop a clove of garlic and run for five seconds in a food processor with a quarter teaspoon each of kosher salt and black pepper.

Add the drained beans, turn on the processor, and slowly stream in about an eight of a cup of your best olive oil. Remove the lid and check the consistency; stream in more oil if you want it thinner.  Then just salt to taste.