Wow I absolutely love the idea of
using a white bean puree to add some creaminess to a risotto.
Not exact matches
I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually
use 3 - 4 cans of (low sodium, rinsed)
beans (2 kidney, 1 each of another; I like black and small
white or pink
beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN
PUREE!
12 ounce dried cannellini
beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head of celery 3 leeks,
white and light green part thinly sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not
puree), well chopped (or
use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)
I love the
use of
white bean puree.
While the florets roast, in a blender,
puree the
white beans with the lemon juice, nutritional yeast (if
using), 2 teaspoons (10 mL) of the olive oil, and 1/3 cup (75 mL) of the stock.
The
white beans were added earlier on in the cooking process and
pureed (
using this handheld immersion blender) with the whole tomatoes to make it a little creamy, and the sundried tomatoes were added towards the end, giving them just enough time to plump up a bit and add some flavor.
Chop them up into chunks or wedges for sweet potato fries, roast them whole and then stuff them with
beans and toppings, mash them with coconut oil and cinnamon, bake them into chips,
use sweet potato
puree in baked goods, grate them raw over salads, or spread them over your favourite shepherd's pie instead of
white potatoes.