VEGAN | WFPB | QUICK | EASY | OIL-FREE | GLUTEN-FREE | 10 INGREDIENTS OR LESS | HOLIDAY

This recipe was originally created as part of Roasted Vegetables with Rosemary Sage White Bean Puree.  The puree is so good on it's own as a dip, spread, or served under roasted vegetables, vegan roast, etc.  Plus it's quick to make, so I thought I'd provide you with this recipe on its own, too.  You can have this whipped up in 10 minutes, so it's great for a stress-free holiday celebration, or just a quick meal after a busy day.  The flavors are all about that traditional, Thanksgiving-y goodness.  Mmmm.

QUICK ROSEMARY SAGE WHITE BEAN PUREE RECIPE

VEGAN | WFPB | QUICK | EASY  | OIL-FREE | GLUTEN-FREE | 10 INGREDIENTS OR LESS | HOLIDAY

Prep time:  10 minutes
Cook time:  0-20 minutes if heating
Total time:  10-20 minutes

Author's note:  Doubling the puree recipe is recommended for the holidays so that guests can enjoy it with other dishes.

INGREDIENTS

• One can or two cups cooked of your favorite white beans

• ¾ cup vegetable broth

• 1 soft rosemary sprig (woody stem removed), about 2 inches in size

• 1 sage leaf, about 2 inches in size

• 1 large or 2 small garlic cloves

• Salt and pepper to taste

METHOD

1. Prep all ingredients.

2. Add the beans, rosemary, sage, and garlic to a high speed blender or food processor.

3. Pour ½ cup of the broth into the blender.

4. Blend, adding more broth a little at a time until you reach the desired consistency.

5. Add salt and pepper to taste, if desired.

6. Serve or, if preferred, warm the puree in a small pot on the stove before serving. (I prefer it heated.)