Rosemary Garlic and Olive Oil Infused White Bean Pureé
1/4 cup of Extra Virgin Olive Oil
6 large cloves of garlic peeled
2 springs of fresh rosemary
2 15.5 oz cans of Cannellini beans
In a large frying pan over medium heat add the olive oil and the garlic and rosemary just until the aroma releases. Then add the beans and bring to a boil. Reduce to a simmer and let cook for 5 min. Remove the rosemary. Transfer the rest of the ingredients into your blender or food processor and whip it up. Add salt and pepper to taste.
Chef Jacquie at the Dîner en Blanc Pop-Up at Williams Sonoma at the Bellevue plating up this dish for her “White Hot DEB Menu 2016”
Photos courtesy of Laura Eaton