Rosemary-Lemon Bean Puree

Adapted from The Minimalist Cooks at Home by Mark Bittman

Makes about 8 servings

Active Work Time: 10 minutes (with pre-cooked or canned beans)
Total preparation time: 10 minutes (with pre-cooked or canned beans)
Can be prepared in advance; easily multiplied

2 cups cooked cannellini or other white beans, drained but quite moist
1 to 3 cloves garlic, peeled
1/4 cup plus 1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper to taste
2 teaspoons minced fresh rosemary
The grated rind of 2 lemons

Put the beans in the container of a food processor with 1 clove of the garlic and a healthy pinch of salt. Turn the machine on and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste and add more garlic if you like, then puree again.

Place the mixture in a bowl and use a wooden spoon to beat in the rosemary, lemon zest, and remaining olive oil. Taste and add salt and pepper as needed. Use immediately or refrigerate up to 3 days.

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