I’ve been really infatuated with bean purees lately. You can spread it on sandwiches, use it as dip for carrots and chips, or just serve it along side some rice and veggies for dinner. Earlier this fall, during the few short weeks that I could find them at the farmer’s market, I made the most wonderful puree out of bird egg beans. I first discovered bird egg beans last fall, when I moved to the DC area. They are so delicious! But if you can’t get them at your farmer’s market, use any hearty bean instead, such as Roman, large Lima or Italian white bean.
2 C shelled bird egg beans
1 TBS dried herbs – rosemary and oregano
2 tsp extra virgin olive oil
0.5 – 1.5 tsp salt (to taste)
2-4 C water for simmering the beans
1. If using fresh beans, shell, rinse and simmer for 30 minutes, or until tender. If you using dried bean, soak overnight, rinse and simmer for 1 hour, or until tender.
2. Drain the beans, but save the cooking water.
3. Puree the beans, herbs, olive oil and salt in a food processor, along with a 1/4 C of the beans’ cooking water. Add small amounts of water, until desired thickness is reached.
4. Serve as a snack, appetizer, or as part of your meal, and enjoy!
On this Day in History: Chickpea Chili Flatbread. I had totally forgotten about this recipe, but wow, it looks tasty!