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Rosemary Garlic and Olive Oil Infused White Bean Pureé

 

1/4 cup of Extra Virgin Olive Oil

6 large cloves of garlic peeled

2 springs of fresh rosemary

2 15.5 oz cans of Cannellini beans

In a large frying pan over medium heat add the olive oil and the garlic and rosemary just until the aroma releases. Then add the beans and bring to a boil.  Reduce to a simmer and let cook for 5 min. Remove the rosemary. Transfer the rest of the ingredients into your blender or food processor and whip it up. Add salt and pepper to taste.

 

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Chef Jacquie at the Dîner en Blanc Pop-Up at Williams Sonoma at the Bellevue plating up this dish for her         “White Hot DEB Menu 2016”!

Photos courtesy of Laura Eaton