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    Cannellini and Olive Puree

    Makes about 6 cups.


    List of Ingredients


    • 1 1/2 pounds dried Tuscan cannellini beans or other small white beans, such as baby lima or Great Northern
    • 2 fresh or dried bay leaves
    • Salt
    • 2 cups pitted Gaeta olives, or other large black olives such as Calamata
    • 6 garlic cloves, peeled
    • 1/2 cup extra-virgin olive oil
    • Freshly ground black pepper


    Instructions


    1. Place beans in medium bowl and pour in enough cool water to cover by 4 inches. Soak beans in cool place at least 8 hours or overnight.

    2. Drain beans and place them in medium saucepan. Pour in enough cold water to cover generously and add bay leaves. Bring water to boil over high heat. Adjust level of heat to simmer and cook beans until tender, 40 to 60 minutes. Season beans with salt about 10 minutes before end of cooking.
    3. Drain beans, remove bay leaves and cool beans to room temperature.


    4. Combine beans, olives and garlic in food processor. Process until beans are coarsely chopped. With motor running, add olive oil in thin stream. Continue processing until mixture is very smooth, about 3 minutes.
    5. Pass bean mixture through fine sieve, pressing it through with rubber spatula.


    6. Season to taste with salt and pepper. Transfer bean puree to crock and smooth top. Puree can be stored in refrigerator for up to 4 days.



 

 

 

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