White Bean Puree with Kale and Balsamic Onions

by | Apr 15, 2020 | 0 comments

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: 
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
  1. Heat olive oil in pan.
  2. Add onions and sauté until translucent.
  3. Add garlic and cook of a minute.
  4. Pour in water and heat through.
  5. Puree all of the ingredients in a blender or with an immersion blender.
  6. Return to pan and keep warm.

White Been Puree with Kale and Balsamic Onions
Author: 
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
  1. Mix together 3 tablespoons olive oil and the vinegar in a medium bowl.
  2. Toss the onions with the oil and vinegar and let marinate for 5 minutes.
  3. Heat a sauté pan on medium-high heat until it is very hot.
  4. Dump the onions and marinade in all at once and turn with a wooden spoon or tongs to brown.
  5. 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.
  6. Transfer to a bowl and keep warm.
  7. Add the remaining tablespoon of olive oil to the pan you cooked the onions in.
  8. Throw in the kale and turn quickly to coat with the oil.
  9. Let the kale warm and wilt slightly.
  10. Turn off heat.
  11. 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.
  12. Drizzle a bit of olive oil over the kale and puree, sprinkle some basil leaves over the top and season with salt and pepper.
  13. Serve with a slice of lemon to squeeze over the kale and puree.

 

 

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