White Bean Puree

Ingredients

• 300 g thick white beans
• 4 sprigs mixed herbs (e.g., rosemary, thyme)
• 1 onion
• 2 Garlic cloves
• 4 tbsp olive oil
• 50 ml dry white wine
• 1 tbsp seasoned broth
• Salt
• ground pepper
• 1 tbsp Lemon Juice
• 0.5 tsp dried chili peppers

Instructions

1. 1.

   Soak the beans in plenty of cold water overnight and let them swell. Rinse and drain them cold.

2. 2.

   Wash the herbs, place them in a tea bag and tie it up. Peel and chop the onion and garlic. Warm 2 tbsp oil in a pot and sauté both until fragrant, then add the beans and spices. Deglaze with white wine and about 600 ml water. Simmer for about an hour until tender. Remove the spice sachet, puree three‑quarters of the beans, then stir in the remaining beans. Season with seasoned broth, salt, pepper and lemon juice.

3. 3.

   Serve in a bowl sprinkled with dried chili pepper and drizzled with olive oil.