pure puree

If ever I was tempted to double-dip*, it'd be with this delightful bowl o' beans.


*Every single time I think about dip, I can't help but recall George Costanza and his infamous double-dipping. What a great character.

I've been looking for ways to use a bottle of truffle oil that I recently received, and when I saw Lisa's post about a white bean and zucchini puree, I was hooked.


This appetizing appetizer took me all of 5 minutes to prepare, I kid you not. I suspect it could've taken me even less time to eat every last bite, but I was able to show some restraint. It's hearty and savory, with the rosemary perfectly complimenting the mild white beans.

The kicker for me was the touch of truffle oil drizzled on top, and I need to give a big THANK YOU to Heather for sending it my way. I'd never even tasted the earthy oil before, and I'm so glad I did--it adds a richness that would be sorely missed.


Side note: Although this was a terrific mash of beans, it can't compare to the best white bean puree I've ever eaten. Then again, that might've had something to do with the atmosphere and my fellow picnickers.

Truffle-Oil-Happy White Bean Puree
(inspired by this recipe)

2 15 oz. cans white beans, rinsed and drained (I actually used a mixture of pinto and northern beans)
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon rosemary
salt and pepper to taste
truffle oil

Blitz the beans in the container of a food processor with a healthy pinch of salt. Add the olive oil and process until the mixture is smooth, or textured to your liking. Taste and reseason as needed, then add the lemon juice and rosemary and pulse the mixture again. Serve in a bowl (dip-style) with the truffle oil drizzled on top, or go fancy-shmamcy spread-style and slather the puree on crostini and garnish with truffle oil. Either way, don't forget the truffle oil.