Sneaky Chef's White Bean Puree

Make ahead and store this flavorful and healthy puree for adding to meat and vegetable dishes, soups, stocks and more.


    1 15-ounce can white beans (great northern, navy, butter or cannellini)
    1 to 2 tablespoons water


  1. 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.
  2. Store in the refrigerator up to 3 days, or freeze cup portions in sealed plastic bags or small plastic containers. Makes about 1 cup of puree.
  3. Double this recipe if you want to store another cup of puree.

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