Beans are not really a go-to food for me—the exception being this creamy garlicky white bean puree, which I LOVE. It is a delicious foil for most meals. White beans, whether Navy, Great Northern, Cannellini or butter, are an excellent source of fiber, especially soluble fiber. Soluble fiber helps stabilize blood sugar; lowers LDL (“bad”) cholesterol; and helps you feel full longer.
I like a very garlicky white bean puree, and I typically use 8-10 cloves of garlic. If you prefer a milder garlicky flavor, please feel free to adjust to your taste, whether it’s just 4 garlic cloves or more / less. That’s totally up to you.
Garlicky White Bean Puree
Two 15-ounce cans of no-salt added organic white beans (Navy, Great Northern or Cannellini), drained
4 large cloves OR 6-8 medium cloves of garlic, roughly chopped
1/2 cup fresh-squeezed organic lemon juice
1 teaspoon Celtic sea salt, or to taste
3/4 cup extra-virgin olive oil
Drain the beans in the cans. Empty the 2 cans of beans into a medium bowl; fill with water. Soak beans for a few minutes, then drain into a colander.
Add drained white beans beans, garlic cloves, lemon juice and Celtic sea salt to a food processor.
Slowly pour olive oil into a 14-cup food processor while pulsing the bean mixture. Pulse to desired creaminess. Personally, I like my white bean puree very creamy and smooth.
Serve at room temperature or warm white bean puree in oven, if you wish to serve it warm. Enjoy!
