If you were around yesterday you might have a pot of cooked beans waiting in your fridge. If that sounds odd, take a moment to read this tutorial on using dried beans and then come back. It’s worth it.
For those of us who already have bean pots on hand, this Provence White Bean Purée (also known at home as “Mom’s French Bean Dip”) is a delightful follow-up. Puréeing vegetables into a dip is an easy way to get kids and picky eaters to try something new — feel free to borrow that trick. I prefer the elegant name Provence White Bean Purée, but at home my family prefers the familiar “Mom’s French Bean Dip.”
If you’re not familiar with herbes de Provence, this recipe is a good introduction. Herbes de Provence is a classic blend from southeastern France, typically including thyme, savory, fennel, basil and lavender flowers among other herbs. Thyme is usually the dominant note and lavender is commonly included; those flavors give the blend its characteristic aroma and depth. If you haven’t tried culinary lavender before, give it a chance — it adds a subtle floral lift that many find pleasantly surprising.
This bean purée is versatile and more refined than a typical bean-and-cheese spread. It’s excellent chilled as a dip, but don’t stop there. Warmed and spooned under a simply seasoned grilled firm-fleshed white fish, it becomes a flavorful base that pairs beautifully with a squeeze of lemon. Try it warmed on toast points topped with a broiled shrimp and crispy bacon, or stir a scoop into a tomato-based soup to thicken and deepen the flavor. It also makes an elegant spread for sandwiches and crostini. C’est si bon.
Because this purée contains no dairy, it freezes exceptionally well. Freeze it in airtight containers, or press plastic wrap directly onto the surface before sealing to prevent drying. For single servings, freeze in ice cube trays, then transfer the cubes to a freezer bag. A cube or two makes a quick flavor boost for soups, stews or sauces.
This recipe is inexpensive and wholesome: olive oil, lemon, beans, salt, pepper and herbs. Simple, nutritious and flavorful.
Provence White Bean Purée
- 4 cups cooked cannellini beans
- ¼ cup extra virgin olive oil
- 1½ tablespoons garlic paste (or finely chopped garlic)
- 1 tablespoon dried herbes de Provence
- the juice and zest of half a lemon
- salt and freshly ground black pepper to taste
Use a slotted spoon to transfer the beans to the bowl of a food processor so most of the bean liquid stays behind; completely draining all the liquid can make the purée dry. If you don’t have a food processor, mash the beans thoroughly with a potato masher or the bottom of a heavy glass until smooth.
Add the garlic paste, herbes de Provence, olive oil, lemon juice and zest, and a good pinch of salt and pepper to the beans in the food processor. Secure the lid and process until the mixture is smooth and creamy. Taste and adjust salt and pepper as needed.
Transfer the purée to a container with a tight-fitting lid and refrigerate for at least an hour, preferably overnight, to allow the flavors to meld. Garnish with lemon zest and finely chopped green onions just before serving.
Serve cold as a dip with vegetable sticks, pita chips, breadsticks, toast or crackers. You can also serve it warm as an accompaniment to grilled fish or chicken.
For a printer-friendly, photo-free version of this recipe, see the original recipe source on the same site.