Pureed White Beans with Fresh Herbs
- 1 tablespoon Earth Balance margarine (I used 1 teaspoon)
- 1 tablespoon olive oil (I used 1 teaspoon)
- 1 leek or a bunch of green onions or one regular onion, chopped
- 1 cup mixed mild herbs, like parsley, cilantro, mint, basil, or chervil (I used parsley only)
- 1 tablespoon chopped fresh oregano, tarragon, or thyme
- 3 cups cooked or canned cannellini, navy, or other white beans, drained, liquid reserved
- About 1 cup bean-cooking liquid, stock, or water
- Salt and black pepper
- Put 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 more.
- 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.) 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.