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Olive-Herb White Bean Puree with Poached Eggs
Posted by Olivia on Fri, January 21, 2011
I came up with this recipe one chilly morning last week while craving something comforting—but not too rich. What simple brunch could I cook that would be creamy and warm, but without all the usual butter, cream, and cholesterol?
After a bit of digging around, I came across a recipe for beans voulette, a classical French dish that cooks beans into a pureed, thick, creamy sauce. Savory, luscious, and topped off with a poached egg, it sounded like the perfect wholesome brunch dish to me.
You’re going to love this variation of the classic beans voullete. Here, I’ve cooked white beans in our Roasted Garlic & Rosemary Olive Oil and pureed them with our fantastically aromatic and yummy Kalamata Tapenade. Finally, it’s finished off with that poached egg (you can also cook the egg gently over easy, if you’re not a poacher!). This recipe is surprisingly wholesome, while sooo satisfying at the same time, and a healthy way to get some extra fiber and lean protein in the diet!
1 tablespoon Roasted Garlic & Rosemary Olive Oil
2 cloves garlic, chopped
1 tablespoon White Balsamic Vinegar
1 (15-ounce) can white (cannellini) beans, drained
½ cup water
3 tablespoons Kalamata Tapenade
Salt and pepper, to taste
4 poached or over-easy eggs, for serving
Olive oil, for serving
- Heat oil in a medium saucepan over medium. Add garlic and cook until light golden, stirring, about 1 minute. Add vinegar and boil until liquid is evaporated, stirring, about 1 minute.
- Add beans, water, and tapenade; bring to a boil over high heat. Reduce to a gently simmer and cook 5 minutes.
- Transfer bean mixture to a food processor; puree until smooth. Season to taste with salt and pepper.
- To serve, spoon warm beans into a bowl; place one egg over mixture and finish with a drizzle of your favorite olive oil.
Makes 4 servings.
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