As a vegetarian, if I showed up at someone’s house and they served this to me for dinner, I be thrilled. So often vegan and vegetarian meals are dishes intended to have meat, without the meat. This White Bean Puree with Kale and Balsamic Onions has a variety of textures and flavors, making it an interesting and delicious meal.
My husband, who is a carnivore, thoroughly enjoys this dish. You could add a grain such as rice or farrow, but we love it with some nice toasted bread to scoop up all of the goodness.
White Bean Puree with Kale and Balsamic Onions
I like to throw a few olives on the platted dish as they seem to tie in the overall Mediterranean flavor profile and vibe.
White Been Puree
Author: Eva Marie
Recipe type: Vegan Entree
Cook time:
Total time:
Serves: 4-6 servings
Ingredients
- 2 15.5 ounce cans cannellini beans, drained and rinsed
- ½ onion, chopped roughly
- 2 cloves garlic, sliced
- ½ cup water
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in pan.
- Add onions and sauté until translucent.
- Add garlic and cook of a minute.
- Pour in water and heat through.
- Puree all of the ingredients in a blender or with an immersion blender.
- Return to pan and keep warm.
White Been Puree with Kale and Balsamic Onions
Author: Eva Marie
Recipe type: Vegan Entree
Cook time:
Total time:
Serves: 4-6 servings
Ingredients
- 4 cups chopped kale
- 1 ½ red onions, sliced in narrow wedges
- 3 tablespoons olive oil
- 4 tablespoons balsamic vinegar
- 1-2 lemons
- Bunch of basil
Instructions
- Mix together 3 tablespoons olive oil and the vinegar in a medium bowl.
- Toss the onions with the oil and vinegar and let marinate for 5 minutes.
- Heat a sauté pan on medium-high heat until it is very hot.
- Dump the onions and marinade in all at once and turn with a wooden spoon or tongs to brown.
- Once they have good color, turn down the heat and let them simmer for a few minutes until they have softened but aren’t limp.
- Transfer to a bowl and keep warm.
- Add the remaining tablespoon of olive oil to the pan you cooked the onions in.
- Throw in the kale and turn quickly to coat with the oil.
- Let the kale warm and wilt slightly.
- Turn off heat.
- Plate the dish by placing a large spoonful of the puree on a plate and then place some kale and onions off-centered, but still on the puree.
- Drizzle a bit of olive oil over the kale and puree, sprinkle some basil leaves over the top and season with salt and pepper.
- Serve with a slice of lemon to squeeze over the kale and puree.
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