Sneaky Chef Make-Ahead Recipe #9: White Bean Puree
- 1 15-ounce can white beans (great northern, navy, butter or cannellini) or chickpeas
- (If you are starting with dry beans, soak 1 cup for an hour, then cook according to instructions.)
- 1 to 2 tablespoons water
> Rinse and drain the beans and put in the bowl of your food processor. Pulsing in on/off turns, puree the drained beans with just 1 tablespoon of water in processor until smooth, stopping occasionally to scrape down sides of bowl. The goal is a smooth, but not wet, puree. (You are aiming for the consistency of peanut butter.) If necessary, thin with a little more water by one teaspoonful at a time until there are no flecks of whole beans visible.
> Store in the refrigerator up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or small plastic containers. Makes about 1 cup of puree. Double this recipe if you want to store another cup of puree.
|Serving Size 1 cup (43g) |
(Recipe makes 1 cup)
The following items or measurements
are not included below:
great northern beans
|Calories from Fat 13||(3%)|
|Amount Per Serving||%DV|
|Total Fat 1.5g||2%|
|Saturated Fat 0.5g||2%|
|Monounsaturated Fat 0.1g|
|Polyunsaturated Fat 0.6g|
|Trans Fat 0.0g|
|Total Carbohydrate 70.0g||23%|
|Dietary Fiber 23.2g||92%|
|Vitamin A 3mcg||0%|
|Vitamin B6 0.4mg||19%|
|Vitamin B12 0.0mcg||0%|
|Vitamin C 4mg||7%|
|Vitamin E 0mcg||0%|
We hope you enjoy this Free Sample Recipe!
Free sample recipes from The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids' Favorite Meals.