Best 5 White Bean Purée With Sun Dried Tomatoes Recipes

BRUSCHETTA WITH WHITE BEANS, SUN-DRIED TOMATOES AND BASIL

Steps:

• Rinse the beans well and then put in a 1-quart saucepan. Cover with water to 1-inch over the top of the beans. On medium-high heat, bring to a boil. Immediately take the pot away from the burner, cover and hold for 1 hour. Change the water; add half of the extra-virgin olive oil, 1 garlic clove and the bay leaf. Cook beans on low. Simmer for about 40 minutes or until tender. During last 10 minutes, add 1/2 teaspoon salt. Stir in carefully. Remove from heat and hold in the saucepan with the cooking liquid until cool. This may be done 1 to 2 days before serving, and kept refrigerated.
• For the bruschetta topping:
• Preheat a grill or stove-top grill pan.
• Grill the bread on both sides until crispy. Be careful on high heat as bread burns easily.
• While bread is grilling, in a saute pan on medium heat, toast the sliced garlic in the olive oil. When it is light golden, add the chili flakes, cook for 10 seconds and then add the basil leaves. Do this carefully, as the basil may spatter some oil.
• With a slotted spoon, transfer the beans to the pan. Add 1 to 2 tablespoons of the bean cooking liquid (or liquid from canned beans) and mix all together. Hold warm. Adjust consistency, as necessary, with the bean liquid, a little at a time.
• When the basil leaves are wilted, remove mixture from the heat. Add the sun-dried tomatoes and chopped parsley. Toss to combine and adjust the seasoning with lemon juice, to taste, and salt and pepper.
• Lightly swipe the remaining garlic clove on 1 side of the bread. Arrange the toasted bruschetta on a serving platter and drizzle with the remaining extra-virgin olive oil. Top each piece with some of the tomato-bean mixture, then evenly divide the ricotta salata over the mixture. Serve warm.

WHITE BEAN PURéE WITH SUN-DRIED TOMATOES

Steps:

• Place beans in medium saucepan. Add enough cold water to cover beans by 3 inches. Let stand overnight.
• Drain beans well. Return to saucepan. Add 4 cups water, onion, and rosemary sprigs. Bring to boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour 45 minutes. Discard rosemary sprigs. Drain beans and onion; cool to room temperature.
• Using on/off turns, puree drained beans and onion, sun-dried tomatoes, shallots, and chopped rosemary in processor until smooth, stopping occasionally to scrape down sides of bowl. Add 3 tablespoons oil, lemon juice, salt, pepper, and crushed red pepper. Puree until blended. With machine running, gradually add 1/2 cup boiling water. Thin with more water by tablespoonfuls if necessary. (Can be made 2 days ahead. Cover and refrigerate.)
• Transfer white bean puree to wide shallow bowl; drizzle with remaining 1 tablespoon oil and sprinkle with parsley. Garnish with lemon wedges. Serve with toasted pita triangles.

GRILLED FLATBREAD WITH GARLIC RUBBED FILLET OF BEEF, WHITE BEAN PUREE AND SUN-DRIED TOMATO CHUTNEY

Steps:

• Combine beef, olive oil, and garlic in a large resealable plastic bag. Marinate in the refrigerator for at least 4 hours or overnight.
• Preheat the grill to high. Grill on both sides for 3 to 4 minutes, for medium-rare. Let rest for 5 to 10 minutes and then slice thinly.
• Puree the beans, garlic, olive oil, lemon juice, and thyme in a food processor until smooth. Season with salt and pepper, to taste.
• Mix together the tomatoes, olive oil, vinegar, honey, and parsley, and season with salt and pepper, to taste. Heat grill to high. Flatten flatbread dough and gently press into a large rectangle and throw on grill. Grill on 1 side until golden, about 2 minutes. Remove from grill, turn over, and spread each flatbread with a thin layer of White Bean Puree, sliced beef, roasted shallots, and Tomato Chutney. Return to grill, close cover and cook for 2 minutes. Serve immediately.
• Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour.
• Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.

SUN-DRIED TOMATO WRAP WITH WHITE BEAN PUREE

Steps:

• Place the beans, sour cream, lemon juice, oregano, and black pepper in a small bowl.
• Using the back of a large fork, smash to form a coarse puree.
• Spoon the mixture into the center of the wrap and top with the spinach and red peppers. Fold 2 of the sides inward and roll to form a burrito.

WHITE BEAN, SUN-DRIED TOMATO, AND FETA BITES

Steps:

• Preheat oven to 350°F.
• In small saucepan over moderately low heat, heat 2 tablespoons olive oil and tomato oil until hot but not smoking. Add pine nuts and toast, stirring occasionally, until light golden brown, 3 to 4 minutes. Remove from heat and stir in garlic, thyme, and red pepper flakes. Continue stirring until mixture cools slightly, about 3 minutes. Stir in beans, tomatoes, lemon juice, basil, Parmesan, and Feta. (Topping can be prepared ahead and refrigerated, covered, up to 6 hours. Before serving, bring to room temperature.)
• Arrange bread squares on parchment-lined baking sheet and brush on both sides with remaining 4 tablespoons olive oil. Toast, turning once, until light golden brown, about 3 minutes per side.
• Top squares with white bean topping and serve immediately. (Alternately, serve white bean, sun-dried tomato, and Feta mixture in bowl and arrange toast squares alongside.)