One way to ground ourselves in this very restless month of February is to prepare nourishing foods that soothe and give us an opportunity to explore the creative potential of this unsettled energy. This is where your simple pot of white beans comes in. Think of these beans as a blank canvas, an opportunity to play. How might you incorporate them into something beautiful and altogether new to nourish yourself today?
A portion of the beans I made last week found their way into a delicious rosemary white bean purée. Creamy and smooth, this purée is an excellent topping for bruschetta and a tasty dip with pita chips. Combined with a little chicken stock or water and heated, it would make a simple, warming soup.
Rosemary White Bean Purée
Place 2 cups cooked white beans, slightly drained of their cooking liquid, into a food processor. The more liquid you include in your purée, the looser the the texture will be. Add 2 tablespoons extra virgin olive oil, 1 peeled garlic clove and 1 tablespoon lemon juice. Pureé until smooth. If the purée is too thick or too thin, simply add additional beans or liquid as needed and purée again. Add another 1/2 cup of beans, well-drained this time, and 1 teaspoon minced fresh rosemary. Season with salt and pepper. Pulse a few times to incorporate the rosemary and break the beans down slightly.
The bruschetta pictured below is simply toasted baguette topped with the purée, baby arugula and thinly sliced red onion that has been tossed with 1 tablespoon extra-virgin olive oil, 1 tablespoon balsamic vinegar, salt and pepper.