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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: spread. Allow time for soaking the beans overnight.
Place beans in medium saucepan. Add enough cold water to cover beans by 3
inches. Let stand overnight.
Drain beans well. Return to saucepan. Add 4 cups water, onion, and rosemary
sprigs. Bring to boil; reduce heat to low, cover, and simmer until beans
are soft, about 1 hour 45 minutes. Discard rosemary sprigs. Drain beans and
onion; cool to room temperature.
Using on/off turns, puree drained beans and onion, sun-dried tomatoes,
shallots, and chopped rosemary in processor until smooth, stopping
occasionally to scrape down sides of bowl. Add 3 tablespoons oil, lemon
juice, salt, pepper, and crushed red pepper. Puree until blended. With
machine running, gradually add 1/2 cup boiling water. Thin with more water
by tablespoonfuls if necessary. (Can be made 2 days ahead. Cover and
refrigerate.)
Transfer white bean puree to wide shallow bowl; drizzle with remaining 1
tablespoon oil and sprinkle with parsley. Garnish with lemon wedges. Serve
with toasted pita triangles.
Contributor: Bon Appetit March 2004
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