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White Bean Purée

Need a dip for crudité or a topping for warm grilled pita? Want a base for roasted or grilled meat or vegetables? How about an alternative to hummus for the wraps you’re making for lunch? This white bean purée is all that and deliciously easy to boot.

SERVES 4–6

1 tablespoon olive oil
2 tablespoons butter
1 large shallot, chopped
1 clove garlic, chopped
1 tablespoon fresh thyme leaves
2 (15-ounce) cans cannellini beans (or Great Northern beans if cannellini are not available)
1–2 tablespoons whole milk (optional)
Maldon sea salt
Fresh ground pepper

In a sauté pan over medium heat, add olive oil and butter. Once the butter is melted, add chopped shallot and sauté until translucent, about 3 minutes. Add garlic and thyme. Heat until the garlic is fragrant. Stir in beans (do not drain) and bring to a simmer. Let the liquid cook down by half and, using a potato masher or immersion blender, rough-mash the beans in the pan, making sure to keep it a little chunky. Add a little water or milk if the mash is too thick, and season with sea salt and ground pepper to taste.

Jeanne Allgood Gaisford is the executive editor of food and recipes at Edible Bozeman. She believes deeply in wholesome, real, and deliciously simple food that nourishes the body, mind, and spirit. And she loves sharing it with others.
  • Photography by Rachel and Jeremiah Spray. Jeremiah and Rachel Spray are a husband-and-wife photography team specializing in capturing beautiful weddings, portraits, and editorials. They are passionate about creating magic through their lens and delivering stunning visual stories, whether that’s a couple’s first moments together after marriage or a stunning fall food editorial.