Here’s another recipe to use up your fresh herbs. It comes from Mark Bittman’s The Food Matters Cookbook and is one I’ve made dozens of times because I love it so much and it’s so versatile. I made it this past weekend to take to my mom’s house when I visited, and I had trouble not eating it all and leaving some for others. It’s just so good though! Use whatever herbs you like and have on hand. I served it with pita bread and crackers.
|Sorry, I don’t know why I’m taking blurry pictures lately!|
|This is from when I made it another time using other herbs. I used only 1 teaspoon each
of margarine and oil then and less liquid, so it was chunkier than the version I made
this past weekend.
Pureed White Beans with Fresh Herbs
- 1 tablespoon margarine (I used 1/2 tablespoon of vegan margarine)
- 1 tablespoon olive oil (I used 1/2 tablespoon)
- 1 leek or a bunch of green onions or one regular onion, chopped (I used 3 leeks)
- 1 cup mixed mild herbs, like parsley, cilantro, mint, basil, or chervil (I used parsley only and used 2 cups)
- 1 tablespoon chopped fresh oregano, tarragon, or thyme (I omitted and used fresh parsley only)
- 3 cups cooked or canned cannellini, navy, or other white beans, drained, liquid reserved (I cooked my own beans)
- Bean-cooking liquid, vegetable stock, or water (I used veg broth)
- Salt and black pepper
the Earth Balance and oil in a large skillet over medium heat. When the
butter is melted, add the leek and cook, stirring occasionally, until
it is soft, about 5 minutes. Add the chopped herbs and cook a minute or 2
- If you want the mixture super-smooth, transfer it–along
with the beans–to a food processor or blender and process, adding as
much liquid as you need to make a smooth but not watery puree. (This is
what I did. I used about 1 tablespoon of broth.) If you want a lumpier texture, mash the beans in the pan
with a fork, adding liquid slowly to get them as soupy as you like.
- Sprinkle with salt and pepper. Serve warm or room temperature.