Recipe for Greek Style White Bean Puree
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Legumes, such as white beans, are a staple part of the traditional Greek diet. This white bean puree is commonly served as a meze and tastes great with bread, crackers, olives, and can even be used on sandwiches.
Greek Style White Bean Puree (Fasolia Pouree) Recipe Ingredients:
- 1 cup dried white beans, soaked overnight or 2 cups canned white beans
- 2 bay leaves
- 1/3 cup Greek olive oil
- 2 tablespoons lemon juice
- 3 garlic cloves, chopped
- 1 1/2 teaspoon ground cumin
- 1 tablespoon fresh, chopped parsley
- Salt, to taste
- Pepper, to taste
- Olive oil, to drizzle over finished puree (dip)
Directions on How to Make Greek White Bean Puree:
Prepare the beans:
If using dried beans, be sure to soak them overnight, or for at least 8 hours. Drain out the water and transfer the beans to a saucepan. Cover the beans with water and make sure the water covers over an inch of the beans. Bring the mixture to a boil over medium-high heat. Let it boil for three minutes, skimming the top with a spoon as you do.
Set the heat to low and add the bay leaves. Cover the pot and let the beans simmer until their soft. This should take about 30 minutes. Drain the beans after they become soft.
If using canned beans, strain the beans into a colander and rinse with water until the beans run clear of the liquid from the can.
Make the puree:
Add the beans to a food processor. Add the olive oil, lemon juice, garlic, cumin, parsley, salt, and pepper. Pulse until smooth. Transfer the beans to a serving dish and drizzle with olive oil.
This post was written by GreekBoston.com