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White bean puree with sun-dried tomatoes

Ingredients: 1 Cup(s) great northern beans 64 Tablespoon(s) water 1/2 small onion; quartered 2 4 in sprigs rosemary 1 Cup(s) sundried tomatoes; drained 937/10000 Cup(s) shallots; chopped 1 rosemary; chopped 2 Ounce(s) extra virgin olive oil; divided 1/2 Tablespoon(s) lemon juice 163/625 Ounce(s) salt 3/4 tte black pepper 1/4 Teaspoon(s) crushed red pepper flakes 1/2 Cup(s) boiling water; or more 2 Tablespoon(s) parsley; chopped 1 lemon wedges 1 toasted pita wedges 1 hummus, this sunset-colored dip also makes a delicious sandwich 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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