Puree of White Beans and Summer Rosemary

Servings: 6

Get the Pan!

This recipe can be used to serve as a puree over garlic-infused crispy bread. But it may also be served without the bread, simply as a side to a poultry dish.



3 cloves garlic
Olive oil 
1 tablespoon finely chopped rosemary leaves 
1 (15-ounce) can cannelinni beans, liquid reserved
Salt and pepper
6 (3/4-inch-thick) slices chewy Italian bread, such as Tuscan country loaf or a ciabatta
1 small ripe tomato, seeded and finely diced

Puree of White Beans and Summer Rosemary recipe 


Preheat the oven to 450 degrees.

Finely chop 2 cloves of the garlic and split the third one in half lengthwise. Combine 2 teaspoons of olive oil with the chopped garlic, rosemary, and 2 tablespoons of the reserved bean liquid in a medium saute pan coated with Teflon™ non-stick. Cook on very low heat for 5 minutes. The garlic will be slightly brown. Stir in the beans and season with salt and pepper to taste. Cook for about 10 minutes, adding some of the bean liquid if the pan mixture begins to dry out. Remove from the skillet into a shallow bowl and mash the beans with a fork to create a rustic puree.

Grill or lightly toast the bread and rub each slice with the garlic halves. Brush lightly with olive oil.

To serve, spread the bean puree on the grilled or toasted bread and sprinkle with the diced tomato for color.