White Bean Base Blend
Yes, I’m calling for a whole lotta beans here; but this is a puree that you’ll use over and over, so you’ll definitely go through this big batch because it is versatile: It can go savory and replace mayo or cream in a recipe, or go sweet and stand in for the butter or oil in baked goods. And it’s so good you can even eat it straight up. Don’t believe me? You’ll find slight variations of this blend on tables all over Tuscany. And this freezes beautifully. If you’d rather not lug home so many cans, you can make this from dried beans. Just soak them overnight and cook according to the package directions.
Nutrition facts (per 1⁄2 cup): 156 calories; 2 g fat; 62 mg sodium; 26 g carbs; 8 g fiber; 1 g sugar; 9 g protein
Check out my book, Sneaky Blends, for more recipes!
Servings: 4 1/2 cup
- 4 15-ounce cans white beans (Great Northern, navy, butter, or cannellini) drain and rinse
- filtered water
- Puree the beans with 1/4 to 1/3 cup filtered water and puree until smooth, adding more water as necessary.