Cannellini Bean Puree

This morning our fountain in the backyard froze.  It was very cold and windy which is unusual here in Phoenix, AZ. Almost everyone you see on the streets are bundled up with jackets and sweaters. The perfect weather for slow cooking something that brings in the warmth. Decided upon a Cannellini bean puree.

This recipe is adapted from a really wonderful cookbook; "Falling Cloudberries, A World of Family Recipes", by Tessa Kiros. I kept this book by my bedside for several weeks while mulling through the pages. Beautifully illustrated pictures and a patchwork of fond memories with family and friends help celebrate her dishes.This recipe is one of them. She suggest preparing beforehand and serving along side a shin of veal, pan-fried sausages or a grilled meat dish.

Ingredients:

2 cups dried cannellini beans (soaked in cold water overnight)
1 whole carrot
1 whole stalk of celery
1 whole small onion
3 or 4 fresh sage leaves
1/2 cup olive oil
1 garlic clove
2 small sprigs of rosemary.

To prepare:

Drain and rinse soaked beans; put into heavy soup pot. Cover with cold water and bring to a boil. Remove the scum that rises to the surface with a slotted spoon and decrease the heat to a slow simmer. Add the carrot, celery, onion and sage leaves. Cook for about 1.5 hours, or until the beans are tender. After cooling, remove as much of the veggies and sage leaves as possible.

Meanwhile, put the olive oil in a saucepan with the garlic, rosemary sprigs, and some ground black pepper. Heat until the oil is well flavored and you can smell the garlic and rosemary. Be careful not to burn the oil. Let cool.

Drain beans and reserve the water. Puree' the beans and about 1/2 to 1 cup of the bean water in a blender or with the handheld mixer directly in the pot. You should have a smooth thick puree. If it seems to thin, put   back over heat to thicken a bit, stirring constantly. Drizzle with the flavored rosemary garlic oil. Season to taste and serve warm.

The puree was particularly good spread on grilled ciabatta bread and drizzled with the rosemary oil mixture. Enjoy!