White Bean Puree
This dip is so fast and easy that I made it one morning while everyone else was still asleep. The recipe is adapted from How to Cook Everything Vegetarian by Mark Bittman (John Wiley & Sons 2007).
Makes enough for 8 lunches
3 cups cooked or canned navy or other white beans, drained but still moist, liquid reserved
Up to 1 cup bean-cooking liquid, vegetable stock or water
3 tablespoons extra virgin olive oil
Salt and pepper, to taste
Add-ins: fresh herbs, fresh or roasted garlic, all to taste (Bittman recommends 1 teaspoon fresh minced garlic; 15 to 20 cloves roasted)
Puree the beans in a blender. (Add as much liquid as needed to make a smooth but not watery puree.) Stir in the oil, salt and pepper and any add-ins you like. We used rosemary, thyme, parsley and fresh garlic.
Send dip to school in a tightly sealed, spill-proof container with cut-up veggies, crackers or baked corn chips.
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